Caciocavallo Cheese vs Parmigiano Reggiano Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Caciocavallo Cheese and Parmigiano Reggiano Cheese?

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Parmigiano Reggiano Cheese (Grainy, flaky)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Parmigiano Reggiano Cheese (Hard)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Parmigiano Reggiano Cheese (12 to 36 months)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Parmigiano Reggiano Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Parmigiano Reggiano Cheese brings umami character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Caciocavallo Cheese for Parmigiano Reggiano Cheese?

In most recipes, Caciocavallo Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Caciocavallo Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Parmigiano Reggiano Cheese 12 to 36 months.

Is Caciocavallo Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Caciocavallo Cheese for Parmigiano Reggiano Cheese?

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

Does Caciocavallo Cheese taste like Parmigiano Reggiano Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Caciocavallo Cheese leans earthy, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Caciocavallo Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Parmigiano Reggiano Cheese is grainy, flaky.