Caciocavallo Cheese vs Vacherin Mont-d'Or Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Vacherin Mont-d'Or Cheese is soft 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 Vacherin Mont-d'Or Cheese?

Vacherin Mont d'Or is a soft, seasonal cow's milk cheese from the Jura region of Switzerland and France. It is bound in a strip of spruce bark, sold in a round spruce box, and often warmed in that box and eaten like fondue.

What's the Difference Between Caciocavallo Cheese and Vacherin Mont-d'Or Cheese?

• Origin: Caciocavallo Cheese (Italy), Vacherin Mont-d'Or Cheese (Switzerland)
• Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Vacherin Mont-d'Or Cheese (soft)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Vacherin Mont-d'Or Cheese (washed rind)
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Vacherin Mont-d'Or Cheese (at least 2 weeks)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Vacherin Mont-d'Or Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Vacherin Mont-d'Or Cheese at at least 2 weeks.

Can You Substitute Caciocavallo Cheese for Vacherin Mont-d'Or Cheese?

In most recipes, Caciocavallo Cheese and Vacherin Mont-d'Or 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 soft.

Which Is Better, Caciocavallo Cheese or Vacherin Mont-d'Or 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 profile, Vacherin Mont-d'Or Cheese is the better fit.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Vacherin Mont-d'Or Cheese?

No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Vacherin Mont-d'Or Cheese comes from Switzerland. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Vacherin Mont-d'Or Cheese at least 2 weeks.

Is Caciocavallo Cheese similar to Vacherin Mont-d'Or Cheese?

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

Can I substitute Caciocavallo Cheese for Vacherin Mont-d'Or Cheese?

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

Does Caciocavallo Cheese taste like Vacherin Mont-d'Or Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Vacherin Mont-d'Or Cheese made of?

Vacherin Mont-d'Or Cheese is made from cow milk (thermized (swiss), raw (french)). It's typically aged at least 2 weeks. It originates in Switzerland.

Which should I choose, Caciocavallo Cheese or Vacherin Mont-d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Vacherin Mont-d'Or Cheese is soft.