Caciottone di Norcia Cheese vs Pélardon Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Pélardon Cheese is soft and made from goat milk, originating in France.
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 Pélardon Cheese?
Pélardon is a small round goat's milk cheese from the Cévennes range in France's Languedoc-Roussillon region. It ripens under a white mold rind and has carried AOC status since August 2000.
What's the Difference Between Caciottone di Norcia Cheese and Pélardon Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Pélardon Cheese (goat)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Pélardon Cheese (soft)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Pélardon Cheese (bloomy, white mold)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Pélardon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Cévennes Range, Languedoc-Roussillon, France |
| Milk Type | Cow's milk and sheep's milk | Goat |
| Milk Treatment | Pasteurized | — |
| Texture | Soft and buttery, becoming firmer closer to the rind | Soft |
| Rind | Thin, smooth, and washed | Bloomy, white mold |
| Aging | 20 to 365 days, depending on ripening type | — |
| Taste | Fragrant and aromatic with a creamy aftertaste | — |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Pélardon Cheese?
Their flavor profiles are distinct.
Can You Substitute Caciottone di Norcia Cheese for Pélardon Cheese?
Caciottone di Norcia Cheese can stand in for Pélardon 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 soft.
Which Is Better, Caciottone di Norcia Cheese or Pélardon 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 soft profile, Pélardon Cheese is the better fit.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Pélardon Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Pélardon Cheese uses goat.
Is Caciottone di Norcia Cheese similar to Pélardon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Pélardon Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Pélardon Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Pélardon Cheese made of?
Pélardon Cheese is made from goat milk. It originates in France.
Which should I choose, Caciottone di Norcia Cheese or Pélardon 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 Pélardon Cheese is soft.