Caciocavallo Cheese vs Vastedda della Valle del Belice Cheese

Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Vastedda della Valle del Belice Cheese is a sheep-milk cheese, originating in Italy.

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 Vastedda della Valle del Belice Cheese?

Vastedda della Valle del Belice is a traditional Sicilian cheese that takes its name from vastedda, a Sicilian word also used for a Palermo bread. The Italian agriculture ministry lists it as a prodotto agroalimentare tradizionale.

What's the Difference Between Caciocavallo Cheese and Vastedda della Valle del Belice Cheese?

• Milk type: Caciocavallo Cheese (cow's milk), Vastedda della Valle del Belice Cheese (Raw whole sheep’s milk)
• Rind: Caciocavallo Cheese (Smooth, thickens with age), Vastedda della Valle del Belice Cheese (None (free from rind))
• Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Vastedda della Valle del Belice Cheese (12 to 48 hours ready for consumption)
• Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Vastedda della Valle del Belice Cheese (Lightly sourish but not spicy)

Side-by-Side Comparison

Taste Comparison: Does Caciocavallo Cheese Taste Like Vastedda della Valle del Belice Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy character. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Vastedda della Valle del Belice Cheese leans toward typical of fresh sheep’s cheeses, lightly sourish but not spicy. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Vastedda della Valle del Belice Cheese at 12 to 48 hours ready for consumption.

Can You Substitute Caciocavallo Cheese for Vastedda della Valle del Belice Cheese?

Caciocavallo Cheese can stand in for Vastedda della Valle del Belice Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Vastedda della Valle del Belice Cheese brings lightly sourish but not spicy notes.

Which Is Better, Caciocavallo Cheese or Vastedda della Valle del Belice Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Vastedda della Valle del Belice Cheese fits dishes calling for lightly sourish but not spicy.

Frequently Asked Questions

Is Caciocavallo Cheese the same as Vastedda della Valle del Belice Cheese?

No, they're distinct cheeses. Caciocavallo Cheese is made from cow milk; Vastedda della Valle del Belice Cheese uses sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Vastedda della Valle del Belice Cheese 12 to 48 hours ready for consumption.

Is Caciocavallo Cheese similar to Vastedda della Valle del Belice Cheese?

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

Can I substitute Caciocavallo Cheese for Vastedda della Valle del Belice Cheese?

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

Does Caciocavallo Cheese taste like Vastedda della Valle del Belice Cheese?

Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Vastedda della Valle del Belice Cheese is lightly sourish but not spicy.

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 Vastedda della Valle del Belice Cheese made of?

Vastedda della Valle del Belice Cheese is made from sheep milk (heated), using lamb rennet. It's typically aged 12 to 48 hours ready for consumption. It originates in Italy.

Which should I choose, Caciocavallo Cheese or Vastedda della Valle del Belice Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.