Caciocavallo
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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.
