Caciocavallo Cheese vs Vlašić Cheese
Caciocavallo Cheese is a firm to semihard, chewy to crumbly cow-milk cheese from Italy, while Vlašić Cheese is solid, spreadable and made from sheep milk, originating in Bosnia and Herzegovina.
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 Vlašić Cheese?
Vlašić, also sold as Travnik cheese, is a white brined cheese from the Vlašić mountain above Travnik in central Bosnia and Herzegovina. Traditionally made from sheep milk, it ripens in brine and comes out mostly dry and quite salty.
What's the Difference Between Caciocavallo Cheese and Vlašić Cheese?
- Origin: Caciocavallo Cheese (Italy), Vlašić Cheese (Bosnia and Herzegovina)
- Milk type: Caciocavallo Cheese (cow's milk), Vlašić Cheese (Ewe’s milk)
- Texture: Caciocavallo Cheese (Firm to semihard, chewy to crumbly), Vlašić Cheese (Solid, spreadable)
- Aging: Caciocavallo Cheese (2 to 12 months, up to 5 years), Vlašić Cheese (Minimum 60 days)
- Taste: Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex), Vlašić Cheese (Milky sour, moderately salty)
Side-by-Side Comparison
| Caciocavallo Cheese | Vlašić Cheese | |
|---|---|---|
| Country of Origin | Italy | Bosnia And Herzegovina |
| Specific Origin | Apennine Mountain Range | Vlašić Mountain |
| Milk Type | Cow's milk | Ewe’s milk |
| Milk Treatment | — | Strained |
| Texture | Firm to semihard, chewy to crumbly | Solid, spreadable |
| Rind | Smooth, thickens with age | — |
| Aging | 2 to 12 months, up to 5 years | Minimum 60 days |
| Taste | Slightly sweet to sharp, piquant, complex | Milky sour, moderately salty |
Taste Comparison: Does Caciocavallo Cheese Taste Like Vlašić Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Vlašić Cheese brings milky sour, moderately salty character. On the nose, Caciocavallo Cheese offers earthy, contrasted with Vlašić Cheese's pleasant, of sheep’s milk. More specifically, Caciocavallo Cheese shows sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals, while Vlašić Cheese leans toward pleasant without foreign material, milky sour, and moderately salty taste. Aging plays into this as well. Caciocavallo Cheese at 2 to 12 months, up to 5 years develops a different profile than Vlašić Cheese at minimum 60 days.
Can You Substitute Caciocavallo Cheese for Vlašić Cheese?
Caciocavallo Cheese can stand in for Vlašić 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 solid, spreadable. Flavor-wise, Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex while Vlašić Cheese brings milky sour, moderately salty notes.
Which Is Better, Caciocavallo Cheese or Vlašić 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 solid, spreadable profile, Vlašić Cheese is the better fit. Flavor-wise, Caciocavallo Cheese suits recipes that want slightly sweet to sharp, piquant, complex notes, while Vlašić Cheese fits dishes calling for milky sour, moderately salty.
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Frequently Asked Questions
Is Caciocavallo Cheese the same as Vlašić Cheese?
No, they're distinct cheeses. Caciocavallo Cheese originates in Italy, while Vlašić Cheese comes from Bosnia and Herzegovina. Caciocavallo Cheese is made from cow milk; Vlašić Cheese uses sheep. Aging also differs: Caciocavallo Cheese is typically aged 2 to 12 months, up to 5 years, Vlašić Cheese minimum 60 days.
Is Caciocavallo Cheese similar to Vlašić Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciocavallo Cheese for Vlašić Cheese?
You can, but expect a shift in richness and milk character.
Does Caciocavallo Cheese taste like Vlašić Cheese?
Caciocavallo Cheese reads as slightly sweet to sharp, piquant, complex, while Vlašić Cheese is milky sour, moderately salty. Aromas also diverge. Caciocavallo Cheese leans earthy, and Vlašić Cheese is closer to pleasant, of sheep’s milk.
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 Vlašić Cheese made of?
Vlašić Cheese is made from sheep milk (strained), using local natural calf rennet. It's typically aged minimum 60 days. It originates in Bosnia and Herzegovina.
Which should I choose, Caciocavallo Cheese or Vlašić Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciocavallo Cheese is firm to semihard, chewy to crumbly, while Vlašić Cheese is solid, spreadable.