Caciocavallo Cheese vs Exmoor Blue Cheese

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

Exmoor Blue Cheese is a full-fat soft blue-veined cheese made from unpasteurized Jersey cow’s milk in Devon and Somerset, England. It has a rich yellow color and a buttery texture, with an average fat content of 34%. The cheese has been handmade on Willet Farm since 1986, using traditional methods. It undergoes a maturation period of 3 to 6 weeks, during which it is regularly turned and treated with Penicillium roqueforti and Penicillium candidum to develop its distinctive blue veining. The lush pasture of the region, influenced by the warm, wet climate and red sandstone soil, contributes to the rich flavor of the milk used in production.

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

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Exmoor Blue Cheese (Soft)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Exmoor Blue Cheese (Treated with Penicillium candidum)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Exmoor Blue Cheese (3 to 6 weeks)

Side-by-Side Comparison

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

Their flavor profiles are distinct. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Exmoor Blue Cheese at 3 to 6 weeks.

Can You Substitute Caciocavallo Cheese for Exmoor Blue Cheese?

In most recipes, Caciocavallo Cheese and Exmoor 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 soft.

Which Is Better, Caciocavallo Cheese or Exmoor 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 soft profile, Exmoor Blue Cheese is the better fit.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Exmoor Blue Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Exmoor Blue Cheese 3 to 6 weeks.

Is Caciocavallo Cheese similar to Exmoor Blue Cheese?

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

Can I substitute Caciocavallo Cheese for Exmoor Blue Cheese?

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

Does Caciocavallo Cheese taste like Exmoor Blue Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Exmoor Blue Cheese made of?

Exmoor Blue Cheese is made from cow milk (unpasteurized), using vegetarian rennet. It's typically aged 3 to 6 weeks.

Which should I choose, Caciocavallo Cheese or Exmoor 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 Exmoor Blue Cheese is soft.