Caciocavallo Cheese vs Metsovone Cheese

Q: Is Caciocavallo Cheese the same as Metsovone Cheese?

No. Caciocavallo Cheese and Metsovone 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 Metsovone Cheese?

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

Q: Which should I choose, Caciocavallo Cheese or Metsovone 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

Metsovone Cheese

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

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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

Origin: Caciocavallo Cheese (Italy), Metsovone Cheese (Greece)
Milk type: Caciocavallo Cheese (cow's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Metsovone Cheese (Semihard to hard)
Rind: Caciocavallo Cheese (Smooth, thickens with age), Metsovone Cheese (Waxed)
Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Metsovone Cheese (3 months)
Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

	Caciocavallo Cheese	Metsovone Cheese
Country of Origin	Italy	Greece
Specific Origin	Apennine Mountain Range	Metsovo, Epirus
Milk Type	Cow's milk	Cow's milk, Ewe's or Goat's milk
Milk Treatment	—	Smoked
Texture	Firm to semihard, chewy to crumbly	Semihard to hard
Rind	Smooth, thickens with age	Waxed
Aging	2 to 12 months, up to 5 years	3 months
Taste	Slightly sweet to sharp, piquant, complex	Slightly salty and piquant

Taste Comparison: Does Caciocavallo Cheese Taste Like Metsovone Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Metsovone Cheese's natural smoke. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Caciocavallo Cheese for Metsovone Cheese?

Caciocavallo Cheese can stand in for Metsovone 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 semihard to hard. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Caciocavallo Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Which is your favorite?

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Frequently Asked Questions

Is Caciocavallo Cheese the same as Metsovone Cheese?

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

Is Caciocavallo Cheese similar to Metsovone Cheese?

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

Can I substitute Caciocavallo Cheese for Metsovone Cheese?

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

Does Caciocavallo Cheese taste like Metsovone Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Caciocavallo Cheese leans earthy, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Caciocavallo Cheese or Metsovone Cheese?

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