/ Our magazine / Caciocavallo, a typical Southern Italian cheese.
/ Our magazine / Caciocavallo, a typical Southern Italian cheese.
Caciocavallo, the pulled curd, aged, cow's milk cheese, typical of southern Italy. It is known for its rounded shape and the “throat” at the top, where a rope is tied to hang it during aging. Not surprisingly, in all the regions that formed the Kingdom of the Two Sicilies, from which it originates, caciocavallo inspired a popular saying like “to end up like caciocavallo,” in analogy to its shape strangled by the rope, which “hangs” it from a beam for aging.
Caciocavallo takes its name from the practice of hanging the fresh forms, tied in pairs, over a beam to let them age. The name may also originate from the method of processing the curd “a cavalluccio,” or from the mark of a horse that was stamped on the forms during the Kingdom of Naples. Another hypothesis relates to the transhumance and the habit of shepherds to curdle the milk directly in the fields, then to hang the resulting forms in pairs on the backs of horses to sell or barter in the towns they passed through.
Caciocavallo originates in southern Italy and has been documented since 500 BC when Hippocrates described how to prepare the cheese, ancestor of caciocavallo. Today, caciocavallo is an integral part of our gastronomic tradition and there are many types, including the famous caciocavallo podolico, named after the breed of cows that provide the milk for its production. Then, there’s the caciocavallo silano DOP, the ragusano, and many more. All these types are semi-hard cheeses made with cow's milk, produced using the same production technique.
»DISCOVER ALL OUR CACIOCAVALLO IN THE CATALOG«
The question is legitimate because sometimes in search results we find “caciocavallo podalico” or “podalica cow breed.” So, are they synonyms or just a mistake? The answer is simple: it is a mistake. The caciocavallo is podolico, and the cow breed is podolica. Therefore, let’s know the caciocavallo podolico, without typos!
The caciocavallo podolico is typical of southern tradition, particularly from Calabria and Basilicata. Made using the stretching technique used for mozzarella, the forms are hung with twine on support poles in the cellars for aging, which lasts at least three months.
We offer the caciocavallo podolico from Basilicata, a Slow Food presidium, an aromatic product with an amber color, extraordinary olfactory perceptions of dried fruits, chestnut honeys, multifloral honeys, and aromatic herbs of the Mediterranean scrub. It is fantastic as a table cheese, ideal for platters and tasty appetizers, but also to enhance vegetable and legume salads. Try it on pizza, just adding fresh tomato: it will amaze you!
The caciocavallo silano aged DOP is typical of Basilicata and Calabria, produced using the stretching technique. The forms are hung with twine on support poles in the cellars, aged for at least three months. During aging, the cheese enriches itself with aromas and flavors; it takes on an amber color, with scents of dried fruit, chestnut honeys, multifloral honeys, and aromatic herbs typical of the Mediterranean.
The caciocavallo silano DOP is perfect as a table cheese, or for a tasty appetizer. Pair it with fresh salads or put it on pizza, where it will melt wonderfully!
The caciocavallo impiccato is named so because it hangs to age, given the rope with which it is tied at the upper end to then be hung on poles or beams to age. However, this is not the only reason it is called “caciocavallo impiccato.” Another reason is a delicious recipe made with this amazing cheese. Let’s see it!
The caciocavallo impiccato is a recipe loved by all, delicious and exquisite: it consists of hanging the caciocavallo (again!) so that the cheese melts over the heat of the barbecue. Following this, the cheese is cut and placed on slices of toasted bread. It is a delicacy to enjoy this way or with other ingredients to taste, such as a sprinkle of truffle. A delight!
The caciocavallo ragusano is an aromatic cheese with slightly spicy notes; it has a very pleasant and full flavor, sweet when the cheese is young, becoming more intense with prolonged aging. It is widely used in the production of typical Sicilian dishes.
The production of caciocavallo ragusano DOP occurs with whole, raw cow's milk; for this reason, it only takes place in seasons when the pastures of the Iblean plateau are particularly lush. Unlike classic caciocavallo, the ragusano does not have the classic rounded shape, with the top “hung,” but is produced in the classic shape.
The caciocavallo pugliese is a fatty cheese, of medium and long aging. The curd is hard, stretched, and with advancing aging, it takes on spicy and intensely aromatic notes.
The rind is hard, thin, and straw-colored. The curd is hard, oily, white or straw-colored. The holes are sparse, fine or medium. The aromatic sensations are intense, and they increase with aging. The caciocavallo pugliese is excellent when consumed alone, but also for preparing tasty first courses.
Caciocavallo, a versatile cheese with an irresistible taste: try it in all its versions, you will love it at first bite!
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