Caciocavallo: Difference between revisions

Latest revision as of 05:32, 16 February 2025

Italian cheese

Caciocavallo is a type of stretched-curd cheese made out of cow's milk. It is produced throughout Southern Italy, particularly in the regions of Basilicata, Calabria, Campania, Molise, and Puglia. The name "Caciocavallo" literally means "cheese on horseback" in Italian, which refers to the traditional method of tying the cheese forms together in pairs and hanging them over a wooden beam to age.

History[edit]

Caciocavallo has a long history dating back to the 14th century. It is believed to have originated in the southern regions of Italy, where it was traditionally made by shepherds. The cheese was often produced in the Apennine Mountains and was a staple in the diet of the local population.

Production[edit]

The production of Caciocavallo involves a process similar to that of other pasta filata cheeses, such as Mozzarella and Provolone. The curd is heated and stretched to achieve the desired texture. After shaping, the cheese is salted and then hung to age. The aging process can vary from a few months to over a year, depending on the desired flavor and texture.

Characteristics[edit]

Caciocavallo is known for its distinctive teardrop shape and smooth, golden rind. The interior is pale yellow and has a firm, yet creamy texture. The flavor is rich and tangy, with a hint of sweetness. As it ages, the cheese develops a sharper and more complex taste.

Culinary Uses[edit]

Caciocavallo is a versatile cheese that can be used in a variety of dishes. It is often grated over pasta or pizza, melted in sandwiches, or served as part of an antipasto platter. The cheese pairs well with red wine and is a popular choice for cheese tasting events.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Caciocavallo''' is a type of [[cheese]] that originates from [[Southern Italy]]. It is a [[pasta filata]] cheese made from cow's or sheep's [[milk]]. The name "Caciocavallo" translates to "cheese on horseback" and it is thought that the name derives from the method of tying the cheese to a wooden board and leaving it to mature.
+{{short description|Italian cheese}}
+{{Cheese}}
-== History ==
+[[File:Cacio_cavallo_with_slices.jpg|thumb|right|Caciocavallo cheese with slices]]
-The origins of Caciocavallo can be traced back to the [[Ancient Rome|Roman]] times. It is believed that the cheese was first made in the [[Apulia]] region of Italy. The cheese was traditionally made by shepherds who would carry the cheese on their horses during their travels, hence the name "cheese on horseback".
+'''Caciocavallo''' is a type of [[stretched-curd cheese]] made out of [[cow's milk]]. It is produced throughout [[Southern Italy]], particularly in the regions of [[Basilicata]], [[Calabria]], [[Campania]], [[Molise]], and [[Puglia]]. The name "Caciocavallo" literally means "cheese on horseback" in Italian, which refers to the traditional method of tying the cheese forms together in pairs and hanging them over a wooden beam to age.
-== Production ==
+==History==
+Caciocavallo has a long history dating back to the 14th century. It is believed to have originated in the southern regions of Italy, where it was traditionally made by shepherds. The cheese was often produced in the [[Apennine Mountains]] and was a staple in the diet of the local population.
-Caciocavallo is made from cow's or sheep's milk. The milk is heated and [[rennet]] is added to coagulate the milk. The curd is then cut into small pieces and heated again until it reaches a stretchy consistency. The cheese is then shaped into a teardrop shape and left to mature for at least two months.
+==Production==
+The production of Caciocavallo involves a process similar to that of other [[pasta filata]] cheeses, such as [[Mozzarella]] and [[Provolone]]. The curd is heated and stretched to achieve the desired texture. After shaping, the cheese is salted and then hung to age. The aging process can vary from a few months to over a year, depending on the desired flavor and texture.
-== Varieties ==
+==Characteristics==
+Caciocavallo is known for its distinctive teardrop shape and smooth, golden rind. The interior is pale yellow and has a firm, yet creamy texture. The flavor is rich and tangy, with a hint of sweetness. As it ages, the cheese develops a sharper and more complex taste.
-There are several varieties of Caciocavallo, including Caciocavallo Silano and Caciocavallo Podolico. Caciocavallo Silano is made in several regions of Southern Italy and has been granted [[Protected Geographical Indication]] (PGI) status by the [[European Union]]. Caciocavallo Podolico is made from the milk of the Podolica cow, a breed native to Southern Italy.
+==Culinary Uses==
+Caciocavallo is a versatile cheese that can be used in a variety of dishes. It is often grated over [[pasta]] or [[pizza]], melted in [[sandwiches]], or served as part of an [[antipasto]] platter. The cheese pairs well with [[red wine]] and is a popular choice for [[cheese tasting]] events.
-== Taste and uses ==
+==Related pages==
+* [[Cheese]]
-Caciocavallo has a mild, slightly salty taste. It is often used in pasta dishes or melted on pizza. It can also be eaten on its own or with bread.
+* [[Mozzarella]]
+* [[Provolone]]
-== See also ==
+* [[Pasta filata]]
-* [[List of Italian cheeses]]
-* [[List of stretch-cured cheeses]]
 [[Category:Italian cheeses]]
-[[Category:Pasta filata cheeses]]
-[[Category:Sheep's-milk cheeses]]
 [[Category:Cow's-milk cheeses]]
-{{Italian cheese}}
+[[Category:Stretched-curd cheeses]]
-{{food-stub}}
-{{No image}}