Caciocavallo is a type of Italian cheese that is typical of the island of Sicily and the southern Basilicata region. Caciocavallo is made from cow's milk or a mixture of cow's, sheep's and goat's milk.
In Italy, this cheese ranks next to parmesan and gorgonzola, as well as its regional sister - mozzarella in terms of popularity and historical significance, but aside from that, it is not so well known in other countries.
Prolonged drying and humidity in the caves and the maturing process develops the sharp and spicy aromas of the cheese. Over time, caciocavallo acquires intense, earthy flavors and fruity aromas. The color changes from milky white to dark yellow. It becomes saltier.
The end result is a cheese with excellent qualities, a perfect addition to a glass of red wine. Caciocavallo must ripen for at least three months.
Its outer layer is smooth and thickens as the cheese matures. Caciocavallo has a pear-shaped shape and its name translates to "horse step".
It was believed to have originally been made from mare's milk. It is more likely that the origin of the name is related to the fact that the cheese is left to drain on a thread, by hanging on both sides of a horizontally placed branch or stick. Caciocavallo is tied with a string at one end.
In 1993, this Italian cheese received a designation of origin and a few years ago it became a protected original product.
This ensures that caciocavallo is made exclusively from cow's milk coming from farms in the territories specified, in the decree and in accordance with the process described.
Composition of caciocavallo
Caciocavallo is really amazing when it comes to nutritional value. It is full of vitamins. 10 kg of milk are needed to produce about 1 kg of cheese. About 100 g of milk have a nutritional value equivalent to 180 g of beef or 200 g of trout.
Selection and storage of caciocavallo
Caciocavallo can be found anywhere in Italy, but not in our country. Here you can buy from specialized online stores or in larger food store chains. Store it in the refrigerator.
Cooking with caciocavallo
Caciocavallo is used in recipes that exploit its nice texture. In most cases it is consumed raw, in salads, pastas or grilled.
This is one of the most used cheeses in the amazing Mediterranean cuisine. It is also added to pizzas and stuffed pastries.
It goes very well with red meat and mushrooms, by enhancing their taste. Caciocavallo can be used instead of parmesan or pecorino, grated over pasta, soup or risotto, as well as in fillings and sauces.
The delicate and spicy taste of caciocavallo goes well with poached figs.
As mentioned, after a three-month period of maturing, caciocavallo can be eaten as it is and after two years of maturing it is grated. There are also delicious smoked options. In its young version, caciocavallo resembles mozzarella and in its more mature version it is close to parmesan.
