Caciocavallo Cheese vs Camembert Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What's the Difference Between Caciocavallo Cheese and Camembert Cheese?

• Origin: Caciocavallo Cheese (Italy), Camembert Cheese (France)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Camembert Cheese (soft, artisan)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Camembert Cheese (Bloomy)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Camembert Cheese (minimum 3 weeks)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Camembert Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Camembert Cheese's buttery, rich. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Caciocavallo Cheese for Camembert Cheese?

In most recipes, Caciocavallo Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for soft, artisan. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Caciocavallo Cheese or Camembert 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, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Camembert Cheese comes from France. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Camembert Cheese minimum 3 weeks.

Is Caciocavallo Cheese similar to Camembert Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Caciocavallo Cheese for Camembert Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Caciocavallo Cheese taste like Camembert Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Caciocavallo Cheese leans earthy, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Caciocavallo Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Camembert Cheese is soft, artisan.