Caciocavallo Cheese vs L'Etivaz Cheese

Caciocavallo Cheese is a semi-hard, crumbly cow-milk cheese from Italy, while L'Etivaz Cheese is hard and made from cow milk, originating in Switzerland.

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 L'Etivaz Cheese?

L'Etivaz is a hard raw cow's milk cheese from the canton of Vaud, Switzerland, made only during the summer Alpine grazing season in copper cauldrons over wood fires. It tastes close to Gruyère surchoix, fruity and slightly nutty.

What's the Difference Between Caciocavallo Cheese and L'Etivaz Cheese?

• Origin: Caciocavallo Cheese (Italy), L'Etivaz Cheese (Switzerland)
• Texture: Caciocavallo Cheese (Semi-hard, crumbly), L'Etivaz Cheese (Hard)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), L'Etivaz Cheese (5 to 13 months)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), L'Etivaz Cheese (fruity, slightly nutty)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like L'Etivaz Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while L'Etivaz Cheese brings fruity, slightly nutty character. On the nose, Caciocavallo Cheese offers earthy, contrasted with L'Etivaz Cheese's smokey. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while L'Etivaz Cheese leans toward creamier and less sharp than antique gruyère, smooth, salty, varying with the pasture soil. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than L'Etivaz Cheese at 5 to 13 months.

Can You Substitute Caciocavallo Cheese for L'Etivaz Cheese?

In most recipes, Caciocavallo Cheese and L'Etivaz 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 hard. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while L'Etivaz Cheese brings fruity, slightly nutty notes.

Which Is Better, Caciocavallo Cheese or L'Etivaz 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 hard profile, L'Etivaz Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while L'Etivaz Cheese fits dishes calling for fruity, slightly nutty.

Frequently Asked Questions

Is Caciocavallo Cheese the same as L'Etivaz Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while L'Etivaz Cheese comes from Switzerland. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, L'Etivaz Cheese 5 to 13 months.

Is Caciocavallo Cheese similar to L'Etivaz Cheese?

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

Can I substitute Caciocavallo Cheese for L'Etivaz Cheese?

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

Does Caciocavallo Cheese taste like L'Etivaz Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while L'Etivaz Cheese is fruity, slightly nutty. Aromas also diverge. Caciocavallo Cheese leans earthy, and L'Etivaz Cheese is closer to smokey.

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 L'Etivaz Cheese made of?

L'Etivaz Cheese is made from cow milk (unpasteurized). It's typically aged 5 to 13 months. It originates in Switzerland.

Which should I choose, Caciocavallo Cheese or L'Etivaz Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is semi-hard, crumbly, while L'Etivaz Cheese is hard.