Caciocavallo Cheese vs Rabacal Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Rabacal Cheese is semi-hard, artisan and made from goat and sheep milk, originating in Portugal.

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 Rabacal Cheese?

Rabaçal is a Portuguese sheep's and goat's milk cheese from the village of Rabaçal in the Coimbra district, protected as a DOP since 1996. It is sold mainly as a hard cheese with a delicate, balanced taste that sharpens as it ages.

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

• Origin: Caciocavallo Cheese (Italy), Rabacal Cheese (Portugal)
• Milk type: Caciocavallo Cheese (cow's milk), Rabacal Cheese (goat's and sheep's milk)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Rabacal Cheese (semi-hard, artisan)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Rabacal Cheese (smooth, dry to slightly oily)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Rabacal Cheese (smooth)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Rabacal Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Rabacal Cheese brings smooth character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Rabacal Cheese's herbal, from the local pasture herbs. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Rabacal Cheese leans toward delicate and balanced, stronger and more aromatic with age.

Can You Substitute Caciocavallo Cheese for Rabacal Cheese?

Caciocavallo Cheese can stand in for Rabacal 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 semi-hard, artisan. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Rabacal Cheese brings smooth notes.

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Rabacal Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Rabacal Cheese comes from Portugal. Caciocavallo Cheese is made from cow milk; Rabacal Cheese uses goat and sheep.

Is Caciocavallo Cheese similar to Rabacal Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Caciocavallo Cheese for Rabacal Cheese?

You can, but expect a shift in richness and milk character.

Does Caciocavallo Cheese taste like Rabacal Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Rabacal Cheese is smooth. Aromas also diverge. Caciocavallo Cheese leans earthy, and Rabacal Cheese is closer to herbal, from the local pasture herbs.

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 Rabacal Cheese made of?

Rabacal Cheese is made from goat and sheep milk, using animal rennet. It originates in Portugal.

Which should I choose, Caciocavallo Cheese or Rabacal Cheese?

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