Caciocavallo Cheese vs Graviera Naxou Cheese

Q: Is Caciocavallo Cheese the same as Graviera Naxou Cheese?

No. Caciocavallo Cheese and Graviera Naxou Cheese are distinct cheeses from Italy and Greece respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Caciocavallo Cheese for Graviera Naxou Cheese?

In most recipes you can swap Caciocavallo Cheese for Graviera Naxou Cheese, though the result will shift in richness and milk character.

Q: Does Caciocavallo Cheese taste like Graviera Naxou Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Caciocavallo Cheese or Graviera Naxou Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Caciocavallo Cheese

Graviera Naxou Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Graviera Naxou Cheese is elastic and made from cow, goat, or sheep milk, originating in Greece.

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 Graviera Naxou Cheese?

Graviera Naxou is a yellow hard cheese from the Greek island of Naxos, made with pasteurized cow's milk and up to 20 percent sheep's milk. It is known for its delicate, slightly sharp aroma and its PDO status, held since 1996.

What's the Difference Between Caciocavallo Cheese and Graviera Naxou Cheese?

Origin: Caciocavallo Cheese (Italy), Graviera Naxou Cheese (Greece)
Milk type: Caciocavallo Cheese (cow's milk), Graviera Naxou Cheese (Predominantly cow's milk, sheep’s or goat’s milk (up to 20%))
Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Graviera Naxou Cheese (Elastic)
Rind: Caciocavallo Cheese (Smooth, thickens with age), Graviera Naxou Cheese (Smear rind)
Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Graviera Naxou Cheese (3 months)

Side-by-Side Comparison

	Caciocavallo Cheese	Graviera Naxou Cheese
Country of Origin	Italy	Greece
Specific Origin	Apennine Mountain Range	Naxos
Milk Type	Cow's milk	Predominantly cow's milk, sheep’s or goat’s milk (up to 20%)
Milk Treatment	—	Pasteurized
Texture	Firm to semihard, chewy to crumbly	Elastic
Rind	Smooth, thickens with age	Smear rind
Aging	2 to 12 months, up to 5 years	3 months
Taste	Slightly sweet to sharp, piquant, complex	—

Taste Comparison: Does Caciocavallo Cheese Taste Like Graviera Naxou Cheese?

Their flavor profiles are distinct. On the nose, Caciocavallo Cheese offers earthy, contrasted with Graviera Naxou Cheese's delicate, slightly sharp. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Graviera Naxou Cheese leans toward produced traditionally, small-scale, without starter, renneted at 91–97°f, aged at least 3 months. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Graviera Naxou Cheese at 3 months.

Can You Substitute Caciocavallo Cheese for Graviera Naxou Cheese?

Caciocavallo Cheese can stand in for Graviera Naxou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm to semihard, chewy to crumbly bite and body where the recipe calls for elastic.

Which Is Better, Caciocavallo Cheese or Graviera Naxou 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 elastic profile, Graviera Naxou Cheese is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Caciocavallo Cheese the same as Graviera Naxou Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Graviera Naxou Cheese comes from Greece. Caciocavallo Cheese is made from cow milk; Graviera Naxou Cheese uses cow, goat, or sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Graviera Naxou Cheese 3 months.

Is Caciocavallo Cheese similar to Graviera Naxou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Caciocavallo Cheese for Graviera Naxou Cheese?

You can, but expect a shift in richness and milk character.

Does Caciocavallo Cheese taste like Graviera Naxou 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 Graviera Naxou Cheese made of?

Graviera Naxou Cheese is made from cow, goat, or sheep milk (pasteurized), using traditional lamb's stomach rennet. It's typically aged 3 months. It originates in Greece.

Which should I choose, Caciocavallo Cheese or Graviera Naxou Cheese?

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