Caciocavallo Cheese vs Tomme des Pyrénées Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep 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 Tomme des Pyrénées Cheese?

Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.

What's the Difference Between Caciocavallo Cheese and Tomme des Pyrénées Cheese?

• Milk type: Caciocavallo Cheese (cow's milk), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Tomme des Pyrénées Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Tomme des Pyrénées Cheese's fresh whey to more pronounced aromas. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Can You Substitute Caciocavallo Cheese for Tomme des Pyrénées Cheese?

Caciocavallo Cheese can stand in for Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.

Which Is Better, Caciocavallo Cheese or Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Tomme des Pyrénées Cheese?

No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Is Caciocavallo Cheese similar to Tomme des Pyrénées Cheese?

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

Can I substitute Caciocavallo Cheese for Tomme des Pyrénées Cheese?

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

Does Caciocavallo Cheese taste like Tomme des Pyrénées Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas. Aromas also diverge. Caciocavallo Cheese leans earthy, and Tomme des Pyrénées Cheese is closer to fresh whey to more pronounced aromas.

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 Tomme des Pyrénées Cheese made of?

Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.

Which should I choose, Caciocavallo Cheese or Tomme des Pyrénées Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.