Caciocavallo Cheese vs Casciotta d'Urbino Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Casciotta d'Urbino Cheese is soft, friable and made from cow or sheep milk, originating in Italy.
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 Casciotta d'Urbino Cheese?
Casciotta d'Urbino is a caciotta cheese from the province of Pesaro and Urbino in Italy's Marche region. It mixes 70 to 80 percent sheep's milk with 20 to 30 percent cow's milk.
What's the Difference Between Caciocavallo Cheese and Casciotta d'Urbino Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Casciotta d'Urbino Cheese (70–80% ewe's, 20–30% cow's)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Casciotta d'Urbino Cheese (Soft, friable)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), Casciotta d'Urbino Cheese (Thin (1mm))
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Casciotta d'Urbino Cheese (20 to 30 days)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Casciotta d'Urbino Cheese (Sweet)
Side-by-Side Comparison
| Caciocavallo Cheese | Casciotta d'Urbino Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Apennine Mountain Range | Province Of Pesaro And Urbino, Marche, Italy |
| Milk Type | Cow's milk | 70–80% ewe's, 20–30% cow's |
| Milk Treatment | — | Raw |
| Texture | Firm to semihard, chewy to crumbly | Soft, friable |
| Rind | Smooth, thickens with age | Thin (1mm) |
| Aging | 2 to 12 months, up to 5 years | 20 to 30 days |
| Taste | Slightly sweet to sharp, piquant, complex | Sweet |
Taste Comparison: Does Caciocavallo Cheese Taste Like Casciotta d'Urbino Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Casciotta d'Urbino Cheese brings sweet character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Casciotta d'Urbino Cheese leans toward straw-white color, small holes, sweet taste. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Casciotta d'Urbino Cheese at 20 to 30 days.
Can You Substitute Caciocavallo Cheese for Casciotta d'Urbino Cheese?
Caciocavallo Cheese can stand in for Casciotta d'Urbino 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, friable. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Casciotta d'Urbino Cheese brings sweet notes.
Which Is Better, Caciocavallo Cheese or Casciotta d'Urbino 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, friable profile, Casciotta d'Urbino Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Casciotta d'Urbino Cheese fits dishes calling for sweet.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Casciotta d'Urbino Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Casciotta d'Urbino Cheese uses cow or sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Casciotta d'Urbino Cheese 20 to 30 days.
Is Caciocavallo Cheese similar to Casciotta d'Urbino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Casciotta d'Urbino Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Casciotta d'Urbino Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Casciotta d'Urbino Cheese is sweet.
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 Casciotta d'Urbino Cheese made of?
Casciotta d'Urbino Cheese is made from cow or sheep milk (raw), using liquid and/or powdered calf rennet. It's typically aged 20 to 30 days. It originates in Italy.
Which should I choose, Caciocavallo Cheese or Casciotta d'Urbino Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Casciotta d'Urbino Cheese is soft, friable.