Caciocavallo Cheese vs Teviotdale Cheese

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

Teviotdale is a full fat hard cheese from the border country between Scotland and England, made with milk from Jersey cattle. It has a white coating, a smooth yellow paste and a salty flavour, and it holds PGI status. No producers are known today.

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

• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Teviotdale Cheese (Hard)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Teviotdale Cheese (White-coated)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Teviotdale Cheese (Minimum 15 days)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Teviotdale Cheese (Smooth, salty, and tangy)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Teviotdale Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Teviotdale Cheese brings smooth, salty, and tangy character. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Teviotdale Cheese at minimum 15 days.

Can You Substitute Caciocavallo Cheese for Teviotdale Cheese?

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

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

Frequently Asked Questions

Is Caciocavallo Cheese the same as Teviotdale Cheese?

No, they're distinct cheeses. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Teviotdale Cheese minimum 15 days.

Is Caciocavallo Cheese similar to Teviotdale Cheese?

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

Can I substitute Caciocavallo Cheese for Teviotdale Cheese?

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

Does Caciocavallo Cheese taste like Teviotdale Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Teviotdale Cheese is smooth, salty, and tangy.

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 Teviotdale Cheese made of?

Teviotdale Cheese is made from cow milk (unpasteurized). It's typically aged minimum 15 days.

Which should I choose, Caciocavallo Cheese or Teviotdale Cheese?

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