Caciocavallo Cheese vs Dovedale cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Dovedale cheese is soft 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 Dovedale cheese?

Dovedale, sold as Dovedale Blue, is a soft blue cheese made from full fat cow's milk near the Dovedale valley in the Peak District. It holds PDO status and is dipped in brine instead of dry-salted, which is rare for a British cheese.

What's the Difference Between Caciocavallo Cheese and Dovedale cheese?

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Dovedale cheese (Soft)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Dovedale cheese (mild blue)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Dovedale cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Dovedale cheese brings mild blue character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Dovedale cheese leans toward mild and creamy, with a continental character from brine dipping.

Can You Substitute Caciocavallo Cheese for Dovedale cheese?

In most recipes, Caciocavallo Cheese and Dovedale 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 soft. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Dovedale cheese brings mild blue notes.

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Dovedale cheese?

No, they're distinct cheeses.

Is Caciocavallo Cheese similar to Dovedale cheese?

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

Can I substitute Caciocavallo Cheese for Dovedale cheese?

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

Does Caciocavallo Cheese taste like Dovedale cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Dovedale cheese is mild blue.

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 Dovedale cheese made of?

Dovedale cheese is made from cow milk (pasteurized).

Which should I choose, Caciocavallo Cheese or Dovedale cheese?

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