Caciocavallo Silano Cheese vs Provolone Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.
What Is Caciocavallo Silano Cheese?
Caciocavallo Silano is a stretched-curd cow's milk cheese from southern Italy, made in Basilicata, Calabria, Campania, Molise and Apulia. It has held protected geographical status since 1993 and carries a hard edible rind.
What Is Provolone Cheese?
Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.
What's the Difference Between Caciocavallo Silano Cheese and Provolone Cheese?
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Provolone Cheese (semi-hard, artisan)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Provolone Cheese (at least 4 months for piccante)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Provolone Cheese (tangy)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Provolone Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Campania, Italy |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | — |
| Texture | Homogeneous, compact, with very small holes | Semi-hard, artisan |
| Rind | Thin, smooth, straw yellow color | — |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | At least 4 months for piccante |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Tangy |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Provolone Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Provolone Cheese brings tangy character. On the nose, Caciocavallo Silano Cheese offers aromatic, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Caciocavallo Silano Cheese at minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months develops a different profile than Provolone Cheese at at least 4 months for piccante.
Can You Substitute Caciocavallo Silano Cheese for Provolone Cheese?
In most recipes, Caciocavallo Silano Cheese and Provolone Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect homogeneous, compact, with very small holes bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Provolone Cheese brings tangy notes.
Which Is Better, Caciocavallo Silano Cheese or Provolone Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a homogeneous, compact, with very small holes cheese, go with Caciocavallo Silano Cheese. For a semi-hard, artisan profile, Provolone Cheese is the better fit. Flavor-wise, Caciocavallo Silano Cheese suits recipes that want aromatic, pleasant, melts in the mouth, mild when young, pungent when aged notes, while Provolone Cheese fits dishes calling for tangy.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Provolone Cheese?
No, they're distinct cheeses. Aging also differs: Caciocavallo Silano Cheese is typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months, Provolone Cheese at least 4 months for piccante.
Is Caciocavallo Silano Cheese similar to Provolone Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Provolone Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Provolone Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Provolone Cheese is tangy. Aromas also diverge. Caciocavallo Silano Cheese leans aromatic, and Provolone Cheese is closer to pleasant.
What is Caciocavallo Silano Cheese made of?
Caciocavallo Silano Cheese is made from cow milk (raw, may be thermised), using calf or kid rennet pas rennet. It's typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
What is Provolone Cheese made of?
Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.
Which should I choose, Caciocavallo Silano Cheese or Provolone Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Silano Cheese is homogeneous, compact, with very small holes, while Provolone Cheese is semi-hard, artisan.