Caciocavallo Cheese vs Naboulsi Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

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

• Origin: Caciocavallo Cheese (Italy), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Caciocavallo Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Naboulsi Cheese (semi-hard, brined)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Naboulsi Cheese (natural)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Naboulsi Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Naboulsi Cheese brings salty character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Caciocavallo Cheese for Naboulsi Cheese?

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

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Naboulsi Cheese comes from Middle East and Palestine. Caciocavallo Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.

Is Caciocavallo Cheese similar to Naboulsi Cheese?

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

Can I substitute Caciocavallo Cheese for Naboulsi Cheese?

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

Does Caciocavallo Cheese taste like Naboulsi Cheese?

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

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 Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Caciocavallo Cheese or Naboulsi Cheese?

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