Caciottone di Norcia Cheese vs Cape Vessey Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Cape Vessey Cheese is semi-soft, artisan and made from goat milk, originating in Canada.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What Is Cape Vessey Cheese?
Cape Vessey is a semi-soft, artisan cheese made from pasteurized goat's milk in Prince Edward County, Ontario, Canada. Its texture is smooth and creamy, making it a pleasant choice for both cheese boards and cooking. The flavor profile is a balance of acidic and sweet notes, resulting in a taste that is both refreshing and satisfying. Its aroma is characterized by a rich, strong, and goaty scent, which complements its pale yellow color. The cheese features a washed rind, contributing to its distinctive aroma and enhancing the overall tasting experience. Cape Vessey is a versatile addition to any meal, offering a creamy texture and balanced flavors that appeal to a wide range of palates.
What's the Difference Between Caciottone di Norcia Cheese and Cape Vessey Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Cape Vessey Cheese (goat's milk)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Cape Vessey Cheese (semi-soft, artisan)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Cape Vessey Cheese (washed)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Cape Vessey Cheese (acidic, creamy, subtle, sweet)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Cape Vessey Cheese | |
|---|---|---|
| Country of Origin | — | Canada |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Prince Edward County, Ontario |
| Milk Type | Cow's milk and sheep's milk | Goat's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Semi-soft, artisan |
| Rind | Thin, smooth, and washed | Washed |
| Aging | 20 to 365 days, depending on ripening type | — |
| Taste | Fragrant and aromatic with a creamy aftertaste | Acidic, creamy, subtle, sweet |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Cape Vessey Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Cape Vessey Cheese brings acidic, creamy, subtle, sweet character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Cape Vessey Cheese's goaty, rich, strong.
Can You Substitute Caciottone di Norcia Cheese for Cape Vessey Cheese?
Caciottone di Norcia Cheese can stand in for Cape Vessey Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for semi-soft, artisan. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Cape Vessey Cheese brings acidic, creamy, subtle, sweet notes.
Which Is Better, Caciottone di Norcia Cheese or Cape Vessey Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a semi-soft, artisan profile, Cape Vessey Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Cape Vessey Cheese fits dishes calling for acidic, creamy, subtle, sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Cape Vessey Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Cape Vessey Cheese uses goat.
Is Caciottone di Norcia Cheese similar to Cape Vessey Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Cape Vessey Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Cape Vessey Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Cape Vessey Cheese is acidic, creamy, subtle, sweet. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Cape Vessey Cheese is closer to goaty, rich, strong.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
What is Cape Vessey Cheese made of?
Cape Vessey Cheese is made from goat milk (pasteurized). It originates in Canada.
Which should I choose, Caciottone di Norcia Cheese or Cape Vessey Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Cape Vessey Cheese is semi-soft, artisan.