Caciocavallo Cheese vs Pecorino Cheese
Caciocavallo Cheese
Pecorino Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Pecorino Cheese is hard and made from sheep 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 Pecorino Cheese?
Pecorino is an Italian hard cheese made from sheep's milk, and its name comes from pecora, the Italian word for sheep. Six main varieties carry PDO status, with Pecorino Romano the best known outside Italy.
What's the Difference Between Caciocavallo Cheese and Pecorino Cheese?
- Milk type: Caciocavallo Cheese (cow's milk), Pecorino Cheese (sheep's milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Pecorino Cheese (hard)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Pecorino Cheese (fresco, semi-stagionato or stagionato)
Side-by-Side Comparison
| Caciocavallo Cheese | Pecorino Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Apennine Mountain Range | Italy |
| Milk Type | Cow's milk | Sheep's milk |
| Texture | Firm to semihard, chewy to crumbly | Hard |
| Rind | Smooth, thickens with age | — |
| Aging | 2 to 12 months, up to 5 years | Fresco, semi-stagionato or stagionato |
| Taste | Slightly sweet to sharp, piquant, complex | — |
Taste Comparison: Does Caciocavallo Cheese Taste Like Pecorino Cheese?
Their flavor profiles are distinct. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Pecorino Cheese leans toward buttery, nutty, mild cream and milk. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Pecorino Cheese at fresco, semi-stagionato or stagionato.
Can You Substitute Caciocavallo Cheese for Pecorino Cheese?
Caciocavallo Cheese can stand in for Pecorino 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 hard.
Which Is Better, Caciocavallo Cheese or Pecorino 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 hard profile, Pecorino Cheese is the better fit.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciocavallo Cheese the same as Pecorino Cheese?
No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Pecorino Cheese uses sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Pecorino Cheese fresco, semi-stagionato or stagionato.
Is Caciocavallo Cheese similar to Pecorino Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Pecorino Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Pecorino 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 Pecorino Cheese made of?
Pecorino Cheese is made from sheep milk. It's typically aged fresco, semi-stagionato or stagionato. It originates in Italy.
Which should I choose, Caciocavallo Cheese or Pecorino 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 Cheese is hard.