Andy Montoya
Caciocavallo is a traditional Italian stretched-curd cheese made from sheep's or cow's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. It is similar in taste to aged southern Italian provolone cheese. Caciocavallo is a versatile cheese that can be used in a variety of dishes, such as potato croquettes, lasagna, and arancini. It can also be enjoyed on its own as a table cheese or used for grating when aged for two years. When young, Caciocavallo has a soft and springy texture similar to mozzarella, but as it ages, it becomes harder and stringier.
| Characteristics | Values |
|---|---|
| Texture | Soft and springy when fresh and young; becomes harder and stringier as it ages |
| Rind | Edible; soft and barely noticeable when the cheese is young, but hardens as time passes |
| Taste | Similar to aged southern Italian provolone cheese |
| Milk | Made with sheep, cow, or buffalo milk |
| Shape | Teardrop or gourd shape with a knot at the top |
| Recipes | Potato croquettes, rice arancini, meatloaf, eggplant roulades, cold pasta, pistachio lasagna |
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What You'll Learn
- Caciocavallo is a traditional stretched-curd cheese made from cow's or sheep's milk
- It can be eaten fresh after three months or used for grating after two years
- It is produced throughout Southern Italy, especially in the Apennine Mountains
- Caciocavallo can be used in recipes such as potato croquettes, rice arancini, and meatloaf
- The name 'caciocavallo' means 'horse cheese' and comes from the method of binding two forms together with rope
Caciocavallo is a traditional stretched-curd cheese made from cow's or sheep's milk
Caciocavallo is a traditional stretched-curd cheese made from cows' or sheep's milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. It is one of the oldest types of cheese in the world, first mentioned around 500 BC by Hippocrates.
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. It is made by heating milk to 92°F, adding culture, and then forming it into a gourd or teardrop shape with a knot at the top. The cheese is then hung with a string or twine and left to age for at least six weeks.
Caciocavallo has a smooth, pale yellow rind and a firm, elastic texture. Its flavour varies depending on its age, with younger versions having a mild, buttery, and slightly peppery taste, while aged ones develop a more robust and tangy flavour. The texture also changes as the cheese matures, becoming harder and stringier over time.
Caciocavallo can be enjoyed in a variety of ways. It can be eaten on its own as a table cheese, sliced for sandwiches, grated over pasta dishes, or melted in recipes. It is often compared to provolone due to its similar production process and taste.
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It can be eaten fresh after three months or used for grating after two years
Caciocavallo is a traditional Italian stretched-curd cheese made from cow, sheep, or ewes milk, and sometimes even buffalo milk. It is one of the oldest pasta filata cheeses from Southern Italy, commonly produced in the Apennine Mountains. The name Caciocavallo, which translates to "horse cheese" or "cheese on horseback", comes from the tradition of tying the cheese and hanging it over a long elevated pole to age, similar to how cheeses were hung over a donkey's back to transport them to markets.
Caciocavallo can be eaten fresh after three months or used for grating after two years. Fresh and young Caciocavallo is soft and springy, like mozzarella. It has a sweet, creamy flavor and is the most common and least expensive type of Caciocavallo. After three months, the cheese develops a pale yellow color and is suitable for eating as a table cheese.
As Caciocavallo ages, its texture becomes harder and stringier, and its flavor becomes sharper, saltier, and slightly spicy. After two months, the cheese becomes drier and is known as Caciocavallo Stagionato or Fully Matured Caciocavallo. This variety is more expensive and has a more intense flavor.
If Caciocavallo is aged for two years, it becomes a hard cheese with a deep straw yellow color and a browned rind. At this stage, the cheese is ideal for grating and has a crumbly texture. The longer aging period results in a more complex and intense flavor, making it the rarest and most expensive version of the cheese.
When storing Caciocavallo, it is important to note that fresh-style cheeses are best consumed within a few days. To extend the shelf life, the cheese can be wrapped tightly and stored in the refrigerator, which will keep it fresh for up to two to three weeks.
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It is produced throughout Southern Italy, especially in the Apennine Mountains
Caciocavallo is a traditional stretched-curd cheese made from either sheep's or cow's milk. It is produced throughout Southern Italy, especially in the Apennine Mountains and the Gargano peninsula. It is also produced in the regions of Puglia, Campania, Basilicata, Calabria, Molise and Apulia.
Caciocavallo di Castelfranco is a speciality of the Miscano Valley in the Apennine Mountains. It is the seminal type of Caciocavallo, and is made using the abovementioned production and ageing processes.
Caciocavallo Silano PDO, which is made with cow's milk in designated areas of Southern Italy, is the most famous type of Caciocavallo. It gained protected geographical status in 1993 and can only be made on Sila, a mountainous plateau in Calabria, following strict production guidelines (including the use of locally sourced raw milk).
Caciocavallo is shaped like a teardrop or gourd, with a knot at the top. It is traditionally made by tying two pieces of cheese together and then hanging them over a wooden board or rod to dry. It has a slightly tangy and salty flavour, with a texture ranging from firm and compact to crumbly and grainy, depending on age. When young, it has a mild and delicate taste, while the aged version is more robust and pungent.
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Caciocavallo can be used in recipes such as potato croquettes, rice arancini, and meatloaf
Caciocavallo is a type of Italian cheese that can be used in a variety of recipes, including potato croquettes, rice arancini, and meatloaf.
Potato Croquettes with Caciocavallo Cheese
For potato croquettes, it is recommended to use aged or semi-aged caciocavallo cheese. First, boil and mash the potatoes, then add the grated caciocavallo, along with salt, pepper, eggs, breadcrumbs, grated Parmesan, and chopped parsley. Mix until you have a homogeneous mixture. Form small portions of the mixture into balls and flatten them slightly. Fry the croquettes in oil until golden brown and serve immediately.
Sicilian Arancini with Caciocavallo Cheese
For this recipe, it is important to use Italian short-grain rice, such as Arborio or Carnaroli, as its creamy and sticky texture makes it ideal for shaping into arancini balls. The key flavor ingredient is saffron, which gives the arancini a delicate aroma and a yellow color. To make the arancini, cook the rice with shallots, white wine, chicken broth, saffron, salt, and pepper. Let the rice cool, then chill it in the refrigerator. Form the rice into balls, stuff each ball with a piece of caciocavallo cheese, and roll them in beaten egg and seasoned breadcrumbs. Fry the arancini in olive oil until golden brown.
Meatloaf with Caciocavallo Cheese
Although a specific recipe for meatloaf with caciocavallo cheese is not readily available, a variation of the classic meatloaf includes stuffing it with spinach and caciocavallo cheese, along with hard-boiled eggs.
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The name 'caciocavallo' means 'horse cheese' and comes from the method of binding two forms together with rope
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "horse cheese" or "cheese on horseback" in English, referring to the traditional method of tying two cheese forms together and hanging them over a wooden board or beam to mature, resembling saddlebags. The Italian name of the cheese, caciocavallo, literally means 'horse cheese', and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them a cavallo, i.e. straddling, upon a horizontal stick or branch. The cheese is made from either sheep's or cow's milk, though some manufacturers use buffalo milk. While traditionally, Caciocavallo is made with whole raw milk, manufacturers, especially large commercial creameries, have switched to using pasteurized milk and starter cultures in the last couple of decades. This switch is seen as an attempt to maintain standardized cheese quality over the large-scale production process.
The production process of Caciocavallo is similar to that of other Pasta Filata cheese varieties. Firstly, the milk is heated to 92°F 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 into a gourd or teardrop shape with a knot at the top. The fully-formed Caciocavallo is then chilled in cold water and transferred to a brining solution. Once the cheese leaves the brine, it is ready to be "Strung Up". Simply use a piece of twine or other type of string that will not cut into the cheese surface, tie a loop around the smaller knot end of your Caciocavallo and hang it in a cool, dry place to age.
Caciocavallo has a long history, one of the longest in its native country, and has arguably influenced more cheese varieties than it has been influenced by others. However, outside of Italy, Caciocavallo cheese doesn't seem to be well known. It has a distinct identity and memorable features that make it hard to mistake for other cheeses once you've tasted it.
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Frequently asked questions
Caciocavallo is a traditional stretched-curd cheese made from sheep's or cow's milk, though some manufacturers now use buffalo milk. It is produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula.
Caciocavallo is similar in taste to aged southern Italian Provolone cheese. Fresh and young Caciocavallo is soft and springy, like Mozzarella. As it ages, the texture becomes harder and stringier.
To make Caciocavallo, heat milk to 92°F. Once the milk is at the right temperature, add the culture. After three months, this cheese can be eaten, but after an aging period of two years, it can be used for grating.
Caciocavallo is used in many Sicilian recipes, including potato croquettes, pistachio rice arancini, and cold pasta with bell pepper pesto. It can also be used in baked rice arancini, meatloaf, and potato and ham pie.
Caciocavallo cheese can be purchased from specialty cheese shops or online retailers. It may also be available at some grocery stores with a good selection of international cheeses.
