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 traditional Italian cheese made primarily from cow's milk, although some versions use sheep's milk. It has a distinctive teardrop shape and a smooth, golden rind. This semi-hard cheese is aged for two to six months and has a mild, slightly tangy flavor that becomes more pronounced with age.

What Is Dorset Blue Cheese?

Dorset Blue Cheese is a lightly pressed, firm-textured blue cheese made in Dorset, England. It has a uniform color with irregular blue-green veining and a rough, dry brown mold coating. The cheese has a piquant, peppery flavor that ranges from mild to strong. Made using skimmed cow’s milk, the tradition of using lower-fat milk dates back to the 18th and 19th centuries when it was made from residual milk left after cream skimming. The production process includes hand-breaking curds, salting, light pressing, and maturing for 12 to 20 weeks. The cheese is pierced after four weeks to develop its signature blue veining. Dorset’s lush pasture, supported by Oxford clay soil, contributes to the unique flavor of the milk used in the cheese.

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. 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.