Caciocavallo Cheese vs Pule Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Caciocavallo Cheese and Pule Cheese?
- Origin: Caciocavallo Cheese (Italy), Pule Cheese (Serbia)
- Milk type: Caciocavallo Cheese (cow's milk), Pule Cheese (donkey's milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Pule Cheese (artisan)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Caciocavallo Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Italy | Serbia |
| Specific Origin | Apennine Mountain Range | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Texture | Firm to semihard, chewy to crumbly | Artisan |
| Rind | Smooth, thickens with age | — |
| Aging | 2 to 12 months, up to 5 years | — |
| Taste | Slightly sweet to sharp, piquant, complex | Nutty and earthy |
Taste Comparison: Does Caciocavallo Cheese Taste Like Pule Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Pule Cheese brings nutty and earthy character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Caciocavallo Cheese for Pule Cheese?
Caciocavallo Cheese can stand in for Pule 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 artisan. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Pule Cheese brings nutty and earthy notes.
Which Is Better, Caciocavallo Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Pule Cheese fits dishes calling for nutty and earthy.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Pule Cheese?
No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Pule Cheese comes from Serbia.
Is Caciocavallo Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Cheese taste like Pule Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Caciocavallo Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Pule Cheese is artisan.