Among the many cheeses that Italy is known for, caciocavallo might be one of the most peculiar ones. The unique shape is eye-catching, and the taste hints at a distinct regional identity.
Outside of Italy, caciocavallo cheese isn’t as popular as some other varieties. It’s rarely included in charcuterie boards or recipes. If you’re curious about what is caciocavallo cheese and how you can best enjoy its unique taste, here’s everything you need to know.
What is Caciocavallo Cheese?
Caciocavallo is one of the oldest Pasta Filata varieties. A classic Caciocavallo Silano cheese comes from Southern Italy and is commonly produced in the Apennine Mountains.
The term Pasta Filata refers to a manner of cheese production, and caciocavallo isn’t the only one. Some other famous types, such as mozzarella, provolone, scamorza, stracciatella, and moliterno, are also made the same way.
A caciocavallo cheese is made from cow or sheep milk, traditionally, whole, raw milk. However, modern manufacturers, especially commercial creameries, have started switching to pasteurised milk and starter cultures. For a large-scale production process, this switch works as a way to maintain standardised cheese quality.
Texture and Colour
There’s no one specific texture that can describe caciocavallo, as it will change according to the cheese’s maturity level. It can be soft, semi-hard, or classified as a hard Italian cheese.
When fresh and young, caciocavallo has a soft and springy texture, similar to mozzarella. After ageing, the texture will become stringier and harder. As it matures further, caciocavallo will fully turn into a hard cheese.
One of the signatures of caciocavallo is its edible rind. It’s soft, and you’ll barely notice it when young. It’ll then harden over time, becoming less pleasant to consume and more rigid. For some cheese connoisseurs, however, the harder rind is said to add flavour and texture.
Taste
Like its texture and colour, caciocavallo can taste different depending on how long it has been aged. Younger Italian cheese caciocavallo gives a mild and buttery taste. Those aged for a while will give a more tangy and robust flavour.
When compared to other cheeses, caciocavallo is most often compared to provolone. They’re produced similarly and taste relatively close.
How To Enjoy Caciocavallo
Like any other variation, you can slice and serve caciocavallo alongside fruit sauces. Fig sauce and quince preserves are often the best go-to options, but many people also like to enjoy the cheese with onion jam. If you’re buying an aged caciocavallo cheese, it goes great grated into vegetable soups and sauces.
Traditionally, Italian cheese caciocavallo is usually added to red meat and mushroom dishes. It’s also often added to stuffed pastas, homemade pizzas, and pasta casseroles.
Keeping Caciocavallo Fresh
If you buy a whole caciocavallo cheese, keep it in a cool and dry place. If you’ve sliced your cheese, the best way to store it is to cover the cut surface with cheesecloth before putting it in the coldest part of your refrigerator. You can also fully wrap the cheese in a cloth before storing.
