Caciocavallo Cheese vs Époisses Cheese

Caciocavallo Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while Époisses Cheese is soft, creamy and made from cow 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 Époisses Cheese?

Époisses is a pungent soft-paste cow's milk cheese from the village of Époisses in Burgundy, France. Washed in brine and Marc de Bourgogne as it ripens, it has a soft red-orange rind that is edible and a strong smell.

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

• Origin: Caciocavallo Cheese (Italy), Époisses Cheese (France)
• Texture: Caciocavallo Cheese (Semi-hard, crumbly), Époisses Cheese (Soft, creamy)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Époisses Cheese (Washed-rind)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Époisses Cheese (Minimum of 28 days)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Époisses Cheese (Subtle, fruity, distinctive, balanced)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Époisses Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Époisses Cheese brings subtle, fruity, distinctive, balanced character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Époisses Cheese's undergrowth. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Époisses Cheese leans toward penetrating odor, undergrowth aromas, soft and melting, slightly crumbly center if not long matured, creamy sensation on the palette. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Époisses Cheese at minimum of 28 days.

Can You Substitute Caciocavallo Cheese for Époisses Cheese?

In most recipes, Caciocavallo Cheese and Époisses Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-hard, crumbly bite and body where the recipe calls for soft, creamy. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Époisses Cheese brings subtle, fruity, distinctive, balanced notes.

Which Is Better, Caciocavallo Cheese or Époisses 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, creamy profile, Époisses Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Époisses Cheese fits dishes calling for subtle, fruity, distinctive, balanced.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Époisses Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Époisses Cheese comes from France. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Époisses Cheese minimum of 28 days.

Is Caciocavallo Cheese similar to Époisses Cheese?

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

Can I substitute Caciocavallo Cheese for Époisses Cheese?

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

Does Caciocavallo Cheese taste like Époisses Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Époisses Cheese is subtle, fruity, distinctive, balanced. Aromas also diverge. Caciocavallo Cheese leans earthy, and Époisses Cheese is closer to undergrowth.

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 Époisses Cheese made of?

Époisses Cheese is made from cow milk (raw or pasteurized). It's typically aged minimum of 28 days. It originates in France.

Which should I choose, Caciocavallo Cheese or Époisses Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is semi-hard, crumbly, while Époisses Cheese is soft, creamy.