Caciottone di Norcia Cheese vs Montasio Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.
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 Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What's the Difference Between Caciottone di Norcia Cheese and Montasio Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Montasio Cheese (cow's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Montasio Cheese (unpasteurized)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Montasio Cheese (Elastic to crumbly and hard)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Montasio Cheese (natural)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Montasio Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto |
| Milk Type | Cow's milk and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Elastic to crumbly and hard |
| Rind | Thin, smooth, and washed | Natural |
| Aging | 20 to 365 days, depending on ripening type | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months |
| Taste | Fragrant and aromatic with a creamy aftertaste | Mild, creamy, and fruity to savory, piquant, with hints of spice |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Montasio Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Caciottone di Norcia Cheese shows cream, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Can You Substitute Caciottone di Norcia Cheese for Montasio Cheese?
Caciottone di Norcia Cheese can stand in for Montasio 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 elastic to crumbly and hard. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.
Which Is Better, Caciottone di Norcia Cheese or Montasio 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 elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Montasio Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Montasio Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Is Caciottone di Norcia Cheese similar to Montasio Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Montasio Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Montasio Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Montasio Cheese is closer to aromatic, pleasant.
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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
Which should I choose, Caciottone di Norcia Cheese or Montasio 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 Montasio Cheese is elastic to crumbly and hard.