Caciocavallo Cheese vs Raclette Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Raclette Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

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 Raclette Cheese?

Raclette is a Swiss cheese and the dish made from it: the cheese is heated and the melted part is scraped off, usually onto boiled potatoes. It comes from the canton of Valais, where the cheese carries an AOP.

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

• Origin: Caciocavallo Cheese (Italy), Raclette Cheese (Switzerland)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Raclette Cheese (Semisoft, smooth)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Raclette Cheese (Washed)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Raclette Cheese (3-4 months)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Raclette Cheese (Mildly acidic)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Raclette Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Raclette Cheese brings mildly acidic character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Raclette Cheese leans toward 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Raclette Cheese at 3-4 months.

Can You Substitute Caciocavallo Cheese for Raclette Cheese?

In most recipes, Caciocavallo Cheese and Raclette 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 semisoft, smooth. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Raclette Cheese brings mildly acidic notes.

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Raclette Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Raclette Cheese comes from Switzerland. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Raclette Cheese 3-4 months.

Is Caciocavallo Cheese similar to Raclette Cheese?

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

Can I substitute Caciocavallo Cheese for Raclette Cheese?

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

Does Caciocavallo Cheese taste like Raclette Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Raclette Cheese is mildly acidic.

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 Raclette Cheese made of?

Raclette Cheese is made from cow milk (raw), using animal rennet. It's typically aged 3-4 months. It originates in Switzerland.

Which should I choose, Caciocavallo Cheese or Raclette Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Raclette Cheese is semisoft, smooth.