Caciocavallo Cheese vs Caciottone di Norcia Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind and made from cow and sheep milk.
What Is Caciocavallo Cheese?
Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What's the Difference Between Caciocavallo Cheese and Caciottone di Norcia Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Caciottone di Norcia Cheese (Cow's milk and sheep's milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), Caciottone di Norcia Cheese (Thin, smooth, and washed)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste)
Side-by-Side Comparison
| Caciocavallo Cheese | Caciottone di Norcia Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apennine Mountain Range | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo |
| Milk Type | Cow's milk | Cow's milk and sheep's milk |
| Milk Treatment | — | Pasteurized |
| Texture | Firm to semihard, chewy to crumbly | Soft and buttery, becoming firmer closer to the rind |
| Rind | Smooth, thickens with age | Thin, smooth, and washed |
| Aging | 2 to 12 months, up to 5 years | 20 to 365 days, depending on ripening type |
| Taste | Slightly sweet to sharp, piquant, complex | Fragrant and aromatic with a creamy aftertaste |
Taste Comparison: Does Caciocavallo Cheese Taste Like Caciottone di Norcia Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Caciottone di Norcia Cheese's milk, warmed milk, and/or melted butter. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Caciottone di Norcia Cheese leans toward cream. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type.
Can You Substitute Caciocavallo Cheese for Caciottone di Norcia Cheese?
Caciocavallo Cheese can stand in for Caciottone di Norcia Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for soft and buttery, becoming firmer closer to the rind. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste notes.
Which Is Better, Caciocavallo Cheese or Caciottone di Norcia Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a firm to semihard, chewy to crumbly cheese, go with Caciocavallo Cheese. For a soft and buttery, becoming firmer closer to the rind profile, Caciottone di Norcia Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Caciottone di Norcia Cheese fits dishes calling for fragrant and aromatic with a creamy aftertaste.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Caciottone di Norcia Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Caciottone di Norcia Cheese uses cow and sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Caciottone di Norcia Cheese 20 to 365 days, depending on ripening type.
Is Caciocavallo Cheese similar to Caciottone di Norcia Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Caciottone di Norcia Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Caciottone di Norcia Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Caciottone di Norcia Cheese is fragrant and aromatic with a creamy aftertaste. Aromas also diverge. Caciocavallo Cheese leans earthy, and Caciottone di Norcia Cheese is closer to milk, warmed milk, and/or melted butter.
What is Caciocavallo Cheese made of?
Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. It originates in Italy.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
Which should I choose, Caciocavallo Cheese or Caciottone di Norcia Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind.