Caciocavallo Cheese vs Pasta Filata Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
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 Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Caciocavallo Cheese and Pasta Filata Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Pasta Filata Cheese (cow, water buffalo)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Caciocavallo Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apennine Mountain Range | Italy |
| Milk Type | Cow's milk | Cow, water buffalo |
| Texture | Firm to semihard, chewy to crumbly | Soft, elastic and stringy, fibrous |
| Rind | Smooth, thickens with age | — |
| Aging | 2 to 12 months, up to 5 years | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Slightly sweet to sharp, piquant, complex | — |
Taste Comparison: Does Caciocavallo Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Caciocavallo Cheese for Pasta Filata Cheese?
Caciocavallo Cheese can stand in for Pasta Filata 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 soft, elastic and stringy, fibrous.
Which Is Better, Caciocavallo Cheese or Pasta Filata 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 soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Pasta Filata Cheese uses cow or buffalo. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Caciocavallo Cheese similar to Pasta Filata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Pasta Filata Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Pasta Filata 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 Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Caciocavallo Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.