Caciocavallo Cheese vs Dorset Blue Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Dorset Blue Cheese is firm and made from cow 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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

What's the Difference Between Caciocavallo Cheese and Dorset Blue Cheese?

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Dorset Blue Cheese (Firm)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Dorset Blue Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Caciocavallo Cheese for Dorset Blue Cheese?

In most recipes, Caciocavallo Cheese and Dorset Blue 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 firm. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Caciocavallo Cheese or Dorset Blue 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 firm profile, Dorset Blue Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Dorset Blue Cheese 12 to 20 weeks.

Is Caciocavallo Cheese similar to Dorset Blue Cheese?

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

Can I substitute Caciocavallo Cheese for Dorset Blue Cheese?

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

Does Caciocavallo Cheese taste like Dorset Blue Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Dorset Blue Cheese is piquant, peppery, mild to strong.

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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Caciocavallo Cheese or Dorset Blue Cheese?

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