Caciocavallo Silano Cheese vs Raclette Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.
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 Raclette Cheese?
Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.
What's the Difference Between Caciocavallo Silano Cheese and Raclette Cheese?
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Raclette Cheese (Semisoft, smooth)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Raclette Cheese (Washed)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Raclette Cheese (3-4 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Raclette Cheese (Mildly acidic)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Raclette Cheese | |
|---|---|---|
| Country of Origin | — | Switzerland |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Alpine Regions |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, may be thermised | Raw |
| Texture | Homogeneous, compact, with very small holes | Semisoft, smooth |
| Rind | Thin, smooth, straw yellow color | Washed |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 3-4 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Mildly acidic |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Raclette Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Raclette Cheese brings mildly acidic character. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. 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 Raclette Cheese at 3-4 months.
Can You Substitute Caciocavallo Silano Cheese for Raclette Cheese?
In most recipes, Caciocavallo Silano Cheese and Raclette 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 semisoft, smooth. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Raclette Cheese brings mildly acidic notes.
Which Is Better, Caciocavallo Silano Cheese or Raclette 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 semisoft, smooth profile, Raclette 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 Raclette Cheese fits dishes calling for mildly acidic.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Raclette 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, Raclette Cheese 3-4 months.
Is Caciocavallo Silano Cheese similar to Raclette Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Raclette Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Raclette Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Raclette Cheese is mildly acidic.
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 Raclette Cheese made of?
Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.
Which should I choose, Caciocavallo Silano Cheese or Raclette 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 Raclette Cheese is semisoft, smooth.