Caciocavallo
A pear-shaped cheese made using southern Italy's "pasta filata" (stretched-curd) method and aged hanging by a string. Soft when fresh, hard and sharp when aged.
What Is Caciocavallo?
Caciocavallo is a cheese from southern Italy in the same “pasta filata” (stretched-curd) family as Kashar and mozzarella. Its name means “on horseback,” because the cheeses are tied in pairs and matured hanging over a pole like a saddle over a horse.
Its characteristic pear or pouch shape comes from this hanging method. When fresh, it is soft, mild, and milky; with longer aging, it becomes firmer and darker and develops a sharp, salty flavor.
Nutritional Values of Caciocavallo
Like aged pasta filata cheeses, Caciocavallo contains about 380 kcal of energy per 100 g and is high in protein and fat; it is rich in calcium. Values vary with age and are approximate.
What Are the Benefits of Caciocavallo?
With its high-quality protein and calcium content, Caciocavallo can be considered part of a balanced diet; moderate consumption is recommended because of its fat and salt content.
This information is general; Caciocavallo is a food and is not a substitute for medical treatment.
How to Choose Caciocavallo
Good Caciocavallo has a smooth rind and a firm interior that retains its moisture. Choose lighter, softer samples if you want young cheese, and darker, firmer ones if you prefer aged cheese; the interior should not be completely dry or cracked.
- The rind should be smooth, and the interior firm and moist.
- Choose according to whether you prefer it young or aged.
- The interior should not be completely dry or cracked.
How to Store Caciocavallo
Store Caciocavallo in the refrigerator, wrapped in plastic wrap or cheese paper to keep it from drying out. Aged (hard) varieties keep longer; if the surface dries out, that part can be cut off and discarded.
Using Caciocavallo in the Kitchen
Young Caciocavallo is served as a table cheese and used in toast and gratins; aged Caciocavallo is grated over pasta, pizza, and other dishes. Thick slices can also be melted on the grill and served.
Is Caciocavallo Similar to Kashar?
Because they belong to the same pasta filata family, their texture and melting behavior are similar; since Caciocavallo is often aged longer, its flavor can be sharper and more intense.
Frequently Asked Questions
Why is Caciocavallo aged hanging?
Tying the cheeses in pairs and hanging them is both a traditional method and a practical way to shape the cheese and allow it to age evenly; its name also comes from this hanging method.
What does Caciocavallo taste like?
When young, it is soft and milky; when aged, it is firm, salty, and sharp. Its flavor becomes noticeably more intense as it ages.
Does Caciocavallo melt?
Yes; the young cheese melts well and can be served in slices from the grill, while the aged cheese is grated and used in hot dishes.