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, from the same "pasta filata" (hot-water-stretched curd) family as kashkaval and mozzarella. Its name means "on horseback," because the cheeses are tied in pairs and hung over a pole like a saddle to ripen.
Its characteristic pear or sack shape comes from this hanging method. When young it is soft, light, and milky; as it ages longer it firms up, deepens in color, and gains a sharp, salty taste.
Caciocavallo's Nutritional Values
Like other aged pasta filata cheeses, caciocavallo contains about 380 kcal of energy per 100 grams, high protein and fat; it's rich in calcium. Values vary by age and are approximate.
What Are the Benefits of Caciocavallo?
With its quality protein and calcium content, caciocavallo can be considered part of a balanced diet; due to its fat and salt content, it's recommended to be consumed in moderation.
This information is general; caciocavallo is a food, not a substitute for medical treatment.
How to Choose Caciocavallo?
Good caciocavallo has a smooth rind and a firm interior that retains its moisture. If a young cheese is wanted, lighter and softer examples are preferred; if an aged one is wanted, darker and firmer examples are preferred — the interior should not be bone-dry or cracked.
- Rind should be smooth, interior firm-moist
- Should be chosen young or aged according to preference
- Interior should not be bone-dry or cracked
How Is Caciocavallo Stored?
Caciocavallo is stored in the refrigerator wrapped in plastic wrap or cheese paper to prevent drying out. Aged (firm) varieties last longer; if the surface dries and hardens, that part can be cut off and discarded.
Using Caciocavallo in the Kitchen
Young caciocavallo is used as a table cheese, in toast, and gratin dishes; aged caciocavallo is grated and used on pasta, pizza, and on top of dishes. Thick slices are also served melted on the grill.
Does Caciocavallo Resemble Kashkaval?
Being from the same pasta filata family, its structure and melting behavior resemble kashkaval; since caciocavallo is often aged longer, its taste can be sharper and more intense.
Frequently Asked Questions
Why is caciocavallo ripened hanging?
Being tied in pairs and hung is both a traditional method and a practical way to shape the cheese and ensure even ripening; its name also comes from this hanging shape.
What does caciocavallo taste like?
Its young form is soft and milky, its aged form is firm, salty, and sharp; its taste noticeably intensifies as it ages.
Does caciocavallo melt?
Yes; its young form melts nicely and is served as slices on the grill, while its aged form is grated and used in hot dishes.