Caciocavallo Cheese vs Pecorino delle Balze Volterrane Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes and made from sheep 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 Pecorino delle Balze Volterrane Cheese?
Pecorino delle Balze Volterrane is a cheese from Italy, specifically produced in the province of Pisa. It is made from raw, whole sheep's milk and uses vegetable rennet derived from wild cardoon or artichoke inflorescences. The cheese is available in four types based on maturation: fresh, semi-mature, mature, and extra-mature. The cheese has a cylindrical shape with a rind that ranges from pale straw yellow to deep yellow, and it can be coated in olive oil and ash. It has a compact texture with a flavor that is initially mild, with scents of milk and flowers, and a slightly spicy aftertaste. The cheese is known for its aroma reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
What's the Difference Between Caciocavallo Cheese and Pecorino delle Balze Volterrane Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Pecorino delle Balze Volterrane Cheese (Sheep's milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Pecorino delle Balze Volterrane Cheese (Compact structure with negligible friability, possibly with some holes)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), Pecorino delle Balze Volterrane Cheese (Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Pecorino delle Balze Volterrane Cheese (Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months))
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Pecorino delle Balze Volterrane Cheese (Initially mild with scents of milk and flowers, slightly spicy aftertaste)
Side-by-Side Comparison
| Caciocavallo Cheese | Pecorino delle Balze Volterrane Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apennine Mountain Range | Province Of Pisa, Including The Municipalities Of Volterra, Pomarance, Montecatini Val Di Cecina, Castelnuovo Val Di Cecina, And Monteverdi. |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | — | Raw |
| Texture | Firm to semihard, chewy to crumbly | Compact structure with negligible friability, possibly with some holes |
| Rind | Smooth, thickens with age | Ranges from pale straw yellow to deep yellow; can be coated in olive oil and ash |
| Aging | 2 to 12 months, up to 5 years | Fresh (7-44 days), Semi-mature (45 days to 6 months), Mature (6 to 12 months), Extra-mature (over 12 months) |
| Taste | Slightly sweet to sharp, piquant, complex | Initially mild with scents of milk and flowers, slightly spicy aftertaste |
Taste Comparison: Does Caciocavallo Cheese Taste Like Pecorino delle Balze Volterrane Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Pecorino delle Balze Volterrane Cheese's persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Pecorino delle Balze Volterrane Cheese leans toward scents of milk, flowers, and a note of cardoon; fresh green echoes; tastiness and a slightly astringent quality in mature and extra-mature cheeses. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Pecorino delle Balze Volterrane Cheese at fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Can You Substitute Caciocavallo Cheese for Pecorino delle Balze Volterrane Cheese?
Caciocavallo Cheese can stand in for Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Pecorino delle Balze Volterrane Cheese brings initially mild with scents of milk and flowers, slightly spicy aftertaste notes.
Which Is Better, Caciocavallo Cheese or Pecorino delle Balze Volterrane 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 compact structure with negligible friability, possibly with some holes profile, Pecorino delle Balze Volterrane Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Pecorino delle Balze Volterrane Cheese fits dishes calling for initially mild with scents of milk and flowers, slightly spicy aftertaste.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Pecorino delle Balze Volterrane Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Pecorino delle Balze Volterrane Cheese uses sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Pecorino delle Balze Volterrane Cheese fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Is Caciocavallo Cheese similar to Pecorino delle Balze Volterrane Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Pecorino delle Balze Volterrane Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Pecorino delle Balze Volterrane Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Pecorino delle Balze Volterrane Cheese is initially mild with scents of milk and flowers, slightly spicy aftertaste. Aromas also diverge. Caciocavallo Cheese leans earthy, and Pecorino delle Balze Volterrane Cheese is closer to persistent, reminiscent of milk and wild cardoon, with scents of aromatic plants and yellow flowers.
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 Pecorino delle Balze Volterrane Cheese made of?
Pecorino delle Balze Volterrane Cheese is made from sheep milk (raw), using vegetable rennet from wild cardoon or artichoke inflorescences rennet. It's typically aged fresh (7-44 days), semi-mature (45 days to 6 months), mature (6 to 12 months), extra-mature (over 12 months).
Which should I choose, Caciocavallo Cheese or Pecorino delle Balze Volterrane Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Pecorino delle Balze Volterrane Cheese is compact structure with negligible friability, possibly with some holes.