Caciocavallo Silano Cheese vs Reblochon Cheese
Caciocavallo Silano Cheese is a homogeneous, compact, with very small holes cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.
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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Caciocavallo Silano Cheese and Reblochon Cheese?
- Texture: Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Caciocavallo Silano Cheese (Thin, smooth, straw yellow color), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months), Reblochon Cheese (3 to 4 months)
- Taste: Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Caciocavallo Silano Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Calabria, Campania, Molise, Apulia, And Basilicata | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw, may be thermised | Raw |
| Texture | Homogeneous, compact, with very small holes | Ivory-colored, creamy and supple |
| Rind | Thin, smooth, straw yellow color | Yellow-orange covered with a thin white mold |
| Aging | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months | 3 to 4 months |
| Taste | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged | Creamy, nutty |
Taste Comparison: Does Caciocavallo Silano Cheese Taste Like Reblochon Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Reblochon Cheese brings creamy, nutty character. More specifically, Caciocavallo Silano Cheese shows mild when young, pungent as it matures, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. 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 Reblochon Cheese at 3 to 4 months.
Can You Substitute Caciocavallo Silano Cheese for Reblochon Cheese?
In most recipes, Caciocavallo Silano Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Caciocavallo Silano Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon 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 Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Caciocavallo Silano Cheese the same as Reblochon 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, Reblochon Cheese 3 to 4 months.
Is Caciocavallo Silano Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Silano Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Silano Cheese taste like Reblochon Cheese?
Caciocavallo Silano Cheese reads as aromatic, pleasant, melts in the mouth, mild when young, pungent when aged, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Caciocavallo Silano Cheese or Reblochon 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 Reblochon Cheese is ivory-colored, creamy and supple.