Caciottone di Norcia Cheese vs Queso Camerano
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) and made from goat milk.
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 Queso Camerano?
Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.
What's the Difference Between Caciottone di Norcia Cheese and Queso Camerano?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Queso Camerano (Goat)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Queso Camerano (Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured))
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Queso Camerano (Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days))
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Queso Camerano | |
|---|---|---|
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | La Rioja (Rioja Alta, Sierra Rioja Alta, Sierra Rioja Media, Sierra De Rioja Baja, And Other Specified Municipalities) |
| Milk Type | Cow's milk and sheep's milk | Goat |
| Milk Treatment | Pasteurized | Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured) |
| Texture | Soft and buttery, becoming firmer closer to the rind | Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) |
| Rind | Thin, smooth, and washed | None (fresh, soft); defined with mold (semi-cured, cured) |
| Aging | 20 to 365 days, depending on ripening type | Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days) |
| Taste | Fragrant and aromatic with a creamy aftertaste | Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Queso Camerano?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured). More specifically, Caciottone di Norcia Cheese shows cream, while Queso Camerano leans toward whey-like in fresh and soft; musty in aged versions. Aging plays into this as well. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Queso Camerano at fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Can You Substitute Caciottone di Norcia Cheese for Queso Camerano?
Caciottone di Norcia Cheese can stand in for Queso Camerano 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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.
Which Is Better, Caciottone di Norcia Cheese or Queso Camerano?
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 to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Queso Camerano?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Queso Camerano uses goat. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Queso Camerano fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Is Caciottone di Norcia Cheese similar to Queso Camerano?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Queso Camerano?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Queso Camerano?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).
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 Queso Camerano made of?
Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).
Which should I choose, Caciottone di Norcia Cheese or Queso Camerano?
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 Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).