Caciocavallo Cheese vs Cheddar Cheese

Q: Is Caciocavallo Cheese the same as Cheddar Cheese?

No. Caciocavallo Cheese and Cheddar Cheese are distinct cheeses from Italy and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Caciocavallo Cheese for Cheddar Cheese?

In most recipes you can swap Caciocavallo Cheese for Cheddar Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Caciocavallo Cheese or Cheddar Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Caciocavallo Cheese

Cheddar Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

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 Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

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

Origin: Caciocavallo Cheese (Italy), Cheddar Cheese (England)
Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Cheddar Cheese (Varies (rubbery to friable and crystalline))
Rind: Caciocavallo Cheese (Smooth, thickens with age), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Cheddar Cheese (A few months to several years)
Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Caciocavallo Cheese	Cheddar Cheese
Country of Origin	Italy	England
Specific Origin	Apennine Mountain Range	Southwest (Somerset, Gloucester)
Milk Type	Cow's milk	Cow's milk
Milk Treatment	—	Raw, Thermized, Pasteurized
Texture	Firm to semihard, chewy to crumbly	Varies (rubbery to friable and crystalline)
Rind	Smooth, thickens with age	Varies (natural, cloth, wax, plastic)
Aging	2 to 12 months, up to 5 years	A few months to several years
Taste	Slightly sweet to sharp, piquant, complex	Mild to sharp, buttery to brothy and savory

Taste Comparison: Does Caciocavallo Cheese Taste Like Cheddar Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Caciocavallo Cheese for Cheddar Cheese?

In most recipes, Caciocavallo Cheese and Cheddar 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 varies (rubbery to friable and crystalline). Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Caciocavallo Cheese or Cheddar 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 varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

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Frequently Asked Questions

Is Caciocavallo Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Cheddar Cheese comes from England. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Cheddar Cheese a few months to several years.

Is Caciocavallo Cheese similar to Cheddar Cheese?

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

Can I substitute Caciocavallo Cheese for Cheddar Cheese?

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

Does Caciocavallo Cheese taste like Cheddar Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

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 Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Caciocavallo Cheese or Cheddar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Cheddar Cheese is varies (rubbery to friable and crystalline).