Caciocavallo Cheese vs San Simón da Costa Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 San Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Caciocavallo Cheese and San Simón da Costa Cheese?
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Caciocavallo Cheese (Smooth, thickens with age), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Caciocavallo Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Apennine Mountain Range | Terra Chá, Galicia, Spain |
| Milk Type | Cow's milk | Cow |
| Milk Treatment | — | Raw or pasteurized |
| Texture | Firm to semihard, chewy to crumbly | Semi-hard and creamy, with small irregular holes |
| Rind | Smooth, thickens with age | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | 2 to 12 months, up to 5 years | At least 30 days ('bufón') or 45 days |
| Taste | Slightly sweet to sharp, piquant, complex | Mild, slightly salty, smoky |
Taste Comparison: Does Caciocavallo Cheese Taste Like San Simón da Costa Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Caciocavallo Cheese offers earthy, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Caciocavallo Cheese for San Simón da Costa Cheese?
In most recipes, Caciocavallo Cheese and San Simón da Costa 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 and creamy, with small irregular holes. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Caciocavallo Cheese or San Simón da Costa 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 and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciocavallo Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Caciocavallo Cheese similar to San Simón da Costa Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Caciocavallo Cheese for San Simón da Costa Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Caciocavallo Cheese taste like San Simón da Costa Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Caciocavallo Cheese leans earthy, and San Simón da Costa Cheese is closer to birch smoke.
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 San Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Caciocavallo Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.