Caciocavallo Cheese vs Chèvre (Goat Cheese)

Caciocavallo Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Chèvre (Goat Cheese) is soft and made from goat 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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

What's the Difference Between Caciocavallo Cheese and Chèvre (Goat Cheese)?

• Origin: Caciocavallo Cheese (Italy), Chèvre (Goat Cheese) (France)
• Milk type: Caciocavallo Cheese (Cow's milk), Chèvre (Goat Cheese) (Goat's milk)
• Texture: Caciocavallo Cheese (Semi-hard, crumbly), Chèvre (Goat Cheese) (Soft)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Chèvre (Goat Cheese) (light colored)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Chèvre (Goat Cheese) (not aged for long)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Chèvre (Goat Cheese)?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Chèvre (Goat Cheese) brings tangy character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Chèvre (Goat Cheese) at not aged for long.

Can You Substitute Caciocavallo Cheese for Chèvre (Goat Cheese)?

Caciocavallo Cheese can stand in for Chèvre (Goat Cheese) in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for soft. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Caciocavallo Cheese or Chèvre (Goat Cheese)?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Caciocavallo Cheese. For a soft profile, Chèvre (Goat Cheese) is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Chèvre (Goat Cheese) fits dishes calling for tangy.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Chèvre (Goat Cheese)?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Chèvre (Goat Cheese) comes from France. Caciocavallo Cheese is made from cow milk; Chèvre (Goat Cheese) uses goat. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Chèvre (Goat Cheese) not aged for long.

Is Caciocavallo Cheese similar to Chèvre (Goat Cheese)?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Caciocavallo Cheese for Chèvre (Goat Cheese)?

You can, but expect a shift in richness and milk character.

Does Caciocavallo Cheese taste like Chèvre (Goat Cheese)?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Caciocavallo Cheese leans earthy, and Chèvre (Goat Cheese) is closer to goaty.

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 Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.

Which should I choose, Caciocavallo Cheese or Chèvre (Goat Cheese)?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is semi-hard, crumbly, while Chèvre (Goat Cheese) is soft.