Caciocavallo Cheese vs Provolone Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Provolone Cheese is semi-hard, artisan 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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

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

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Provolone Cheese (semi-hard, artisan)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Provolone Cheese (at least 4 months for piccante)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Provolone Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Provolone Cheese brings tangy character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Caciocavallo Cheese for Provolone Cheese?

In most recipes, Caciocavallo Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Provolone Cheese brings tangy notes.

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Provolone Cheese at least 4 months for piccante.

Is Caciocavallo Cheese similar to Provolone Cheese?

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

Can I substitute Caciocavallo Cheese for Provolone Cheese?

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

Does Caciocavallo Cheese taste like Provolone Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Provolone Cheese is tangy. Aromas also diverge. Caciocavallo Cheese leans earthy, and Provolone Cheese is closer to pleasant.

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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Caciocavallo Cheese or Provolone Cheese?

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