Caciocavallo is a traditional Italian stretched-curd cheese made from cow’s milk. It belongs to the pasta filata family, which includes cheeses like mozzarella and provolone. This cheese is typically molded into a gourd or spindle shape and tied with a cord for aging.
The name caciocavallo translates to “cheese on horseback,” referring to its traditional drying method where two cheeses are tied together and slung over a wooden board. It holds Protected Designation of Origin status in several Italian regions. The cheese ranges from semi-soft to hard depending on its aging period.
Caciocavallo production begins with raw or pasteurized cow’s milk heated and coagulated with rennet. The curd is cut, drained, and then immersed in hot whey or water for stretching. This kneading and pulling process gives the cheese its characteristic fibrous texture and smooth consistency.
After shaping, the cheeses are brined for several hours to develop flavor and preserve them. They mature for at least two weeks, though some varieties age for several months or years. During aging, the cheese develops a natural rind and becomes more complex in flavor.
Young caciocavallo presents a pale yellow color with a smooth, firm texture. Its flavor is mild, milky, and slightly tangy with buttery notes. The aroma is clean and reminiscent of fresh dairy with subtle fermented characteristics.
Aged versions develop a darker golden hue and harder, flakier texture. The flavor intensifies to sharp, piquant notes with nutty and spicy undertones. Extended aging creates concentrated savory flavors similar to well-aged provolone.
Caciocavallo serves as both a table cheese and cooking ingredient when young. It melts beautifully, making it ideal for grilled cheese sandwiches, pasta dishes, and pizza. The semi-soft variety often appears in antipasto platters paired with cured meats and olives.
Mature caciocavallo becomes suitable for grating over pasta, soups, and vegetable dishes. In southern Italy, it’s traditionally fried in slices or cubed for baking in casseroles. The aged version also pairs well with robust red wines and fruit preserves.
Caciocavallo Silano DOP comes specifically from Calabria, Basilicata, Puglia, Molise, and Campania. This protected version uses milk from specific bovine breeds raised in defined geographical areas. It features a distinctive pear shape and minimum 15-day aging requirement.
Other notable variations include Caciocavallo Podolico from southern Italy, made from the milk of Podolica cattle. Sicilian caciocavallo often incorporates black peppercorns or chili flakes. Ragusano DOP represents a square-shaped variant produced exclusively in Sicily’s Ragusa province.
Discover Caciocavallo, a traditional Italian cheese known for its firm texture and rich, savory flavor. Perfect for grating or enjoying on its own.
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