Caciocavallo

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.

History

The origins of Caciocavallo can be traced back to the 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".

Production

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.

Varieties

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.

Taste and uses

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.

See also

• List of Italian cheeses
• List of stretch-cured cheeses

This article is a stub related to food. You can help WikiMD by expanding it!