Frederic Melton
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. It is made from cow's milk or sheep's milk and has a unique teardrop shape. The name Caciocavallo translates to cheese on horseback in English, referring to the traditional method of hanging two cheese forms together over a horizontal stick to mature. Caciocavallo has a mild, buttery, and tangy flavour with a hint of spice, and is often compared to Provolone due to its similar taste and production process. As it ages, Caciocavallo develops a more robust and tangy flavour. It is a popular cheese for grilling and melting, commonly used in sandwiches, pizzas, or as a topping for baked dishes.
| Characteristics | Values |
|---|---|
| Texture | Semi-soft to semi-hard |
| Rind | Smooth, pale yellow, firm, elastic, edible |
| Flavour | Mild, buttery, tangy, spicy, nutty, fruity |
| Taste similar to | Aged Provolone, Parmigiano Reggiano |
| Culinary uses | Melting, grating, grilling, sandwiches, baked dishes, cheese platters, appetizers |
| Region | Southern Italy, particularly the Apennine Mountains and the Gargano peninsula |
| Type of milk | Cow's milk, sheep's milk |
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What You'll Learn
Caciocavallo is a semi-hard, stretched-curd cheese
Caciocavallo is a pulled curd or pasta filata cheese, made from cow's or sheep's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. The cheese is formed into a ball, tied at the top, and then hung from ropes to age, resulting in its gourd or pear-like shape.
The flavour of Caciocavallo can vary depending on its age, with younger versions having a mild, buttery, and creamy taste, while older cheeses develop a more robust, tangy, and spicy flavour. It is often compared to Provolone, another Italian cheese, due to its similar production process and taste. However, Caciocavallo has a milder flavour than Provolone Piccante and a richer taste than Provolone Dolce.
Caciocavallo is a versatile cheese that can be enjoyed in a variety of dishes. It is commonly used for grilling and melting, making it a popular choice for panini, sandwiches, or as a topping for baked dishes and pizzas. It can also be sliced for sandwiches, grated over pasta, or simply enjoyed on its own.
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It's made from cow's or sheep's milk
Caciocavallo is a semi-hard, stretched-curd cheese made from either sheep's or cow's milk. The type of milk used determines the flavour and texture of the cheese. When made with cow's milk, Caciocavallo has a smooth, pale yellow rind and a firm, elastic texture. Younger versions of this variety have a mild, buttery taste, while aged ones develop a more robust and tangy flavour.
Caciocavallo made from sheep's milk is also semi-hard and has a similar pear-like or teardrop shape, derived from the traditional cheese-making process of hanging the cheese to age. The flavour of this variety is similar to that of aged southern Italian Provolone cheese, with a hard, edible rind.
Caciocavallo Silano, a variety of Caciocavallo made from cow's milk in designated areas of Southern Italy, gained protected geographical status in 1993. It is a pulled curd cheese, stretched, shaped into a ball, tied at the top, and hung from cellar beams to age. The result is a gourd-shaped cheese with a dense firmness, buttery and tangy notes, and a subtle spicy flavour.
Caciocavallo is often compared to Provolone due to its similar production process and taste. It is a versatile cheese that can be enjoyed on its own, sliced for sandwiches, grated over pasta dishes, or melted on pizzas.
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It has a buttery, tangy taste
Caciocavallo cheese has a flavour profile that is both buttery and tangy. The younger versions of the cheese have a mild and buttery taste, while the aged varieties have a more robust and tangy flavour. The texture can vary from semi-soft to semi-hard, depending on the aging process and variety.
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "cheese on horseback" in English, referring to the traditional practice of hanging two cheese forms together, straddling upon a horizontal stick or branch, to mature and take shape.
The cheese is produced throughout southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. It is made from either sheep's or cow's milk and has a smooth, pale yellow rind with a firm, elastic texture.
Caciocavallo is often compared to Provolone due to its similar production process and taste. It is also similar to aged southern Italian mozzarella. Like Provolone, Caciocavallo has both mild and sharp varieties. The cheese is known for its unique pear-like or teardrop shape, which comes from the traditional cheese-making process of hanging the cheese to age.
Caciocavallo is a popular cheese for grilling and melting, making it a delicious addition to panini, sandwiches, or as a topping for baked dishes. It can also be enjoyed as part of a cheese platter, paired with fruits, and served as an appetizer. When melted, Caciocavallo adds a tangy kick to pizzas and can be grated over pasta dishes.
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It's similar to aged provolone
Caciocavallo cheese is a semi-hard cheese with a unique pear-like or teardrop shape, which comes from the traditional cheese-making process of hanging the cheese to age. It has a mild, creamy, and buttery flavour with hints of tanginess.
Provolone, on the other hand, is an Italian semi-hard cheese with sharp and tangy flavours. It is made from cow's milk and is aged, resulting in two main varieties: Provolone Dolce and Provolone Piccante. Provolone Dolce is the younger, milder version, aged for two to three months. It has a pale yellow colour and a mild, creamy, and slightly sweet flavour. Provolone Piccante, on the other hand, is the more mature and sharper version, aged for at least four months but often longer. It has a piquant taste produced with lipase (enzyme) derived from goats.
Caciocavallo is said to be similar to a young Provolone, with a touch of added dryness and a subtle spicy flavour. It is also reminiscent of Provolone in texture and flavour, but with a more intense tanginess.
Both cheeses are versatile and can be used in various dishes. They can be melted on pizzas, grated over pasta, or simply enjoyed with wine and crusty bread.
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It's great for melting, grating, or slicing
Caciocavallo is a semi-hard, semi-soft, or semi-firm cheese, depending on the source, making it ideal for melting, grating, or slicing. It is produced throughout southern Italy, particularly in the Apennine Mountains and the Gargano peninsula. It is made from cow's milk or sheep's milk and has a smooth, pale yellow rind.
The younger versions of Caciocavallo have a mild, buttery, and creamy taste, while the aged varieties develop a more robust and tangy flavour. The cheese is often compared to Provolone due to its similar production process and taste. However, Caciocavallo has a milder flavour than Provolone Piccante and a richer taste than Provolone Dolce.
Caciocavallo is a versatile cheese that can be used in various dishes. It can be melted on pizza, grated over pasta, or simply enjoyed with some wine and crusty bread. When grilled or melted, it makes a delicious addition to panini, sandwiches, or as a topping for baked dishes. It can also be served as part of a cheese platter, paired with fruits, or served as an appetizer.
The unique pear-like or teardrop shape of Caciocavallo comes from the traditional cheese-making process of hanging the cheese to age. The name "Caciocavallo" translates to "cheese on horseback" in English, referring to the practice of hanging the moulds astride horizontal rods.
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Frequently asked questions
Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. It has a creamy, buttery flavour with hints of tanginess. Younger versions of the cheese have a milder taste, while aged Caciocavallo develops a more robust flavour.
Caciocavallo has a milder flavour than Provolone Piccante but a richer taste than Provolone Dolce. It is also similar in taste to aged southern Italian Provolone.
Caciocavallo is a popular cheese for grilling and melting, making it a tasty addition to paninis, sandwiches, or as a topping for baked dishes. It can also be enjoyed as part of a cheese platter, paired with fruits, or served as an appetiser.
The name "Caciocavallo" translates to "cheese on horseback" in English. This name is derived from the fact that two cheese forms are always bound together with rope and left to mature by placing them straddling upon a horizontal stick or branch.
