Patrick Oconnell
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name Caciocavallo has been debated for centuries, but its Latin roots are Cacio, meaning cheese, and Cavallo, meaning horse. The most popular theory is that the name has nothing to do with a horse, but that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. However, some historians think it is so named because it was originally made from mare's milk, while others believe it was transported on horseback.
| Characteristics | Values |
|---|---|
| Name meaning | Cheese on horseback or horse cheese |
| Name origin | The name stems from the production process of tying two cheese forms together and hanging them over a wooden board or beam to age, resembling saddlebags. |
| Alternative name origin theories | Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback, or on the back of a donkey. Another theory is that the name is a copy of an ancient Turkish cheese called qasqawal. |
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What You'll Learn
- The Italian name Caciocavallo means horse cheese
- The name may refer to the cheese's resemblance to saddlebags
- Another theory is that the cheese was transported on horseback
- The name may be derived from an ancient Turkish cheese called qasqawal
- The cheese is matured by being hung over a wooden rod called cavallo
The Italian name Caciocavallo means horse cheese
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The Italian name of the cheese, Caciocavallo, means 'horse cheese' or 'cheese on horseback'. The name comes from the final step of the production process: the cheese is tied near the top with rope to make a "neck" and then suspended over a wooden rod called "Cavallo" (Italian for "horse") to mature. The shape of two cheeses tied together and hung over a wooden board or beam to age resembles saddlebags.
The name also comes from an old legend that said cheeses were carried to market hung across the back of a donkey. The ropes that attached the cheese to the cellar beams traditionally secured the cheese to a horse saddle as it made its journey from farm to market.
Caciocavallo is made with sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
Caciocavallo is one of Italy's oldest Pasta Filata cheese varieties. The production process is similar to that of other Pasta Filata cheese varieties: the milk is heated and mixed with a small amount of rennet to develop the curd. The curd is then cut and stirred to release the whey and reheated to maintain proper moisture. Once the curds are fully formed, the whey is drained, and they are stretched and formed by hand. The fully-formed Caciocavallo is then chilled in cold water and transferred to a brining solution.
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The name may refer to the cheese's resemblance to saddlebags
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "cheese on horseback" in English, and it is generally thought that the name refers to the traditional method of tying two cheese shapes together and hanging them over a wooden board or beam to age, resembling saddlebags.
The cheese is made from either sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged southern Italian provolone cheese, with a hard edible rind.
The Italian name of the cheese, caciocavallo, is derived from the Latin roots "cacio", meaning cheese, and "cavallo", meaning horse. The name is thought to refer to the traditional method of hanging the cheese to mature, with two forms of the cheese bound together with rope and placed to straddle a horizontal stick or branch, resembling a pair of saddlebags.
The maturation process of caciocavallo involves hanging the cheese to age, which results in its distinctive gourd-like shape. This unique shape, along with its pairing of two cheeses, makes it a visually striking addition to any cheese board. The maturation process also contributes to the development of its tangy, meaty flavour with hints of anise and almonds.
While the name "Caciocavallo" is generally believed to refer to the resemblance of the cheese to saddlebags, there are other theories about the origin of the name. Some historians think it may be derived from the use of mare's milk in the original recipe, while others suggest that it refers to the transportation of the cheese on horseback. However, the most popular theory is that the name is a copy of an ancient Turkish cheese called "qasqawal".
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Another theory is that the cheese was transported on horseback
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "cheese on horseback" in English.
The name "Caciocavallo" is a combination of the Italian words "cacio" or "caccio", meaning cheese, and "cavallo", meaning horse. The name may also be derived from an old legend or folklore about cheeses being carried to market. The shape of the cheese, resembling a gourd or a teardrop, may have influenced this theory, as it could be easily transported and hung over a saddle.
The production process of Caciocavallo involves heating and mixing milk with rennet to develop the curd. The curd is then cut, stirred, and reheated before being formed into a ball shape by hand. The fully formed cheese is then chilled and transferred to a brining solution. Finally, the cheese is tied at the top with rope and hung from cellar beams or a wooden rod called "cavallo" to mature. This final step of maturation, with the cheese resembling saddlebags, may have also contributed to the theory that the cheese was transported on horseback.
Caciocavallo has a long history and is one of Italy's oldest Pasta Filata cheese varieties. It is made with either sheep or cow's milk and has a smooth, pale yellow rind with a firm, elastic texture. The taste can vary depending on its age, with younger versions having a mild and buttery flavour, while aged ones develop a more robust and tangy flavour.
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The name may be derived from an ancient Turkish cheese called qasqawal
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name has been debated for centuries, but its Latin roots are "Cacio", meaning cheese, and Cavallo, meaning horse. The most popular theory is that the name is derived from an ancient Turkish cheese called "qasqawal".
Another theory suggests that the name may be derived from the way the cheese is made. Traditionally, caciocavallo is formed by tying two cheese shapes together with rope and hanging them over a wooden board or beam to age, resembling saddlebags. This method of ageing the cheese may have influenced the name, as it creates a visual association with horseback riding or saddles.
It is also worth noting that the name may have evolved from other influences as well. Some historians believe that the name could be related to the original use of mare's milk in the cheese-making process. Others suggest that it refers to the transportation of the cheese on horseback to markets. While these theories are less popular, they showcase the diverse and debated nature of the cheese's nomenclature.
The production process of caciocavallo is unique and contributes to its distinctive shape and flavour. The milk, typically from cows or sheep, is heated and mixed with rennet to develop the curd. The curd is then cut, stirred, reheated, and drained before being stretched and formed by hand. The fully formed cheese is then chilled and transferred to a brining solution. Finally, the cheese is tied near the top with rope and suspended over a wooden rod called cavallo (meaning "horse") to mature, completing the process.
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The cheese is matured by being hung over a wooden rod called cavallo
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "cheese on horseback" in English. The cheese is matured by being hung over a wooden rod called "cavallo", which means horse in Italian. This is where the cheese gets its name from, as the shape of the cheese resembles saddlebags, with two cheese forms always bound together with rope.
The cheese is made from either sheep's or cow's milk, though traditionally it was made with whole raw milk. The production process involves heating and mixing the milk with rennet to develop the curd. The curd is then cut and stirred, and the whey is released and reheated to maintain moisture. Once the curds are fully formed, the whey is drained, and the curds are stretched and formed by hand. The fully-formed Caciocavallo is then chilled in cold water and transferred to a brining solution. The cheese is then tied near the top with rope to make a "neck" and hung over the wooden rod to mature.
Caciocavallo has a smooth, pale yellow rind and a firm, elastic texture. The flavour varies depending on its age, with younger versions having a mild and buttery taste, while aged ones develop a more robust and tangy flavour. It is often compared to provolone due to its similar production process and taste. Caciocavallo can be enjoyed in many ways, such as on its own, sliced for sandwiches, grated over pasta dishes, or melted in recipes.
There are several theories about the origin of the name Caciocavallo. Some historians believe it comes from the use of mare's milk in the cheese-making process, while others think it refers to the cheese being transported on horseback. Another theory suggests that the name is derived from an ancient Turkish cheese called qasqawal. Despite the various explanations, the most popular belief is that the name has nothing to do with horses, but is instead derived from the shape of the cheese and the method of maturation.
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Frequently asked questions
The name "Caciocavallo" translates to “cheese on horseback” or “horse cheese” in English, referring to the traditional method of tying two cheese forms together and hanging them over a wooden board or beam to age, resembling saddlebags.
The hanging of Caciocavallo cheese is part of the ageing process. The cheese is hung over a wooden board or beam to mature and develop its flavour.
The flavour of Caciocavallo cheese varies depending on its age. Younger versions have a mild and buttery taste, while aged ones develop a more robust and
