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 semi-hard stretched-curd cheese from Italy. It is made using raw cow's milk, which may be thermised. The cheese has a distinct ovoid or truncated cone shape, sometimes with a "stalk," and can also be cylindrical or parallelepipedal for packaging purposes. The rind is thin, smooth, and straw yellow, while the paste is homogeneous and compact with small holes. The flavor is aromatic and pleasant, becoming more pungent as it ages. Caciocavallo Silano must be matured for at least 30 days, with longer maturation periods labeled as "EXTRA" or "GRAN RISERVA." The cheese is traditionally produced in several regions of southern Italy, including Calabria, Campania, Molise, Apulia, and Basilicata.
What Is Provolone Cheese?
Provolone is a well-known Italian cheese with a smooth, firm texture and a mild, slightly tangy flavor that becomes sharper and more robust with age. Made from cow's milk, this stretched-curd cheese can be aged from a few months to a year or more. Provolone is excellent for slicing, grating, or melting.
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)
- 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 | — |
| 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 | — |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Tangy |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Caciocavallo Silano Cheese | Provolone Cheese | |
|---|---|---|
| Best Pairings | — | Pastrami, Salami |
| Other Good Pairings | — | Chorizo, Grilled Cheese, Ham, Pinot Grigio, Pulled Pork, Roast Beef, Steak, Tomatoes, Tuna, Turkey |
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Where to buy Caciocavallo Silano Cheese and Provolone Cheese
Caciocavallo Silano Cheese
Provolone Cheese
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.
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.
Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Provolone Cheese?
No, they're distinct cheeses.
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 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.
See full profiles: Caciocavallo Silano Cheese and Provolone Cheese.