Caciocavallo cheese: the world’s most beloved cheese

Caciocavallo cheese, from ancient origins, is the most loved and sought-after cheese, not only because of its many uses in cooking, but also because of its uniqueness and simplicity.

Product of Italian excellence: shape, flavor and composition

Caciocavallo is a semi-cooked aged cheese made from cow’s milk anointed in calf or kid rennet, salt and ferments. It is easily recognized in Italy and around the world because of its iconic shape referred to as a pouch, a figure 8, or a choked pear, as it is composed of two spheres held together by the “choke,” a string of natural twine.

The semi-hard straw-yellow dough and firm texture outline the appearance of the caciocavallo, further emphasized by an intensely sweet flavor when fresh and slightly spicier as it ages. This flavor comes not only from the special diet of the cows, but is also influenced by the climate, which makes optimal conditions for curing.

The very ancient history of caciocavallo cheese

Thanks to its origins so far back, caciocavallo is the best-known cheese in the world, in fact we need to go back to the time of Hippocrates, who described the production of “cacio” in his writings, and point out Pliny’s praise of it as a “most delicate food.”

Equally interesting is the origin of the word “caciocavallo,” which originated from the custom of hanging cheeses, tied in pairs, to dry on a beam. Going into more specifics, caciocavallo campano, is called “Silano,” as it takes its origins from the Sila plateau.

The processing of Caciocavallo Silano PDO.

Caciocavallo Silano has been enriched by the PDO designation since 1993 to protect the discipline in which it is produced, which involves the use of cows raised in the open air in southern areas.

A long preparation of processing and transformation is present behind this much-acclaimed product, starting with the process of coagulation of fresh whole milk, using rennet, and proceeding with lactic fermentation, which lasts from 4 to 10 hours, finally ending when the product reaches a firm consistency.

At the table: quality, authenticity and genuineness

Rich in vitamins, protein and minerals, Caciocavallo Silano PDO, referred to as sweet, is the ideal food to combine goodness and nutrition in the diets of toddlers to adults.

Quality, authenticity and genuineness of caciocavallo cheese are the basis for preparations of increasingly complex dishes in order to enrich gastronomy. In fact, let us recall the many variations of use such as pairing it with red meat, mushrooms and more in its melted form, it can be tasted after being grilled, or in the topping of pasta, and finally in the fillings of eggplant rolls.

Caciocavallo cheese then becomes the product most adaptable to any type of cuisine, giving that touch of originality and delicate flavor.

Never would anyone want to end up like the caciocavallo, that is, throttled, as a well-known saying goes, but certainly everyone would like to eat caciocavallo in all its facets.