Cheese story
What is Caciocavallo?
A pear-shaped southern Italian cheese traditionally hung in pairs to mature.
Origin
Southern Italy, Italy
Milk
cow
Board role
Hard / mature
Cheese profile
Country
Italy
Region
Southern Italy
Milk type
cow
Texture
semi-hard stretched-curd
Rind
natural
Ageing
2 months to 1 year+
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: buttery, tangy, nutty, savoury
Origin, protection and character
Caciocavallo comes from Italy, especially Southern Italy. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP for Caciocavallo Silano
Typical ageing
2 months to 1 year+
How to serve Caciocavallo
grilling, pasta, antipasti, melting
Good food matches
red wine
peppers
cured meats
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
