Caciottone di Norcia Cheese vs Penamellera Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Caciottone di Norcia Cheese and Penamellera Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Penamellera Cheese (semi-hard, artisan)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Penamellera Cheese (natural)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Penamellera Cheese (10 to 15 days)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | — | Spain |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Asturias, Spain |
| Milk Type | Cow's milk and sheep's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Pasteurized | Pasteurized |
| Texture | Soft and buttery, becoming firmer closer to the rind | Semi-hard, artisan |
| Rind | Thin, smooth, and washed | Natural |
| Aging | 20 to 365 days, depending on ripening type | 10 to 15 days |
| Taste | Fragrant and aromatic with a creamy aftertaste | Acidic, bitter, herbaceous |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Penamellera Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Caciottone di Norcia Cheese shows cream, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Caciottone di Norcia Cheese for Penamellera Cheese?
Caciottone di Norcia Cheese can stand in for Penamellera 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-hard, artisan. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Caciottone di Norcia Cheese or Penamellera 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-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Penamellera Cheese 10 to 15 days.
Is Caciottone di Norcia Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Penamellera Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Penamellera Cheese is closer to aromatic, 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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Caciottone di Norcia Cheese or Penamellera 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 Penamellera Cheese is semi-hard, artisan.