Caciocavallo campano: origins, processing and characteristics of a traditional cheese
Caciocavallo is a stringy cheese typical of southern Italy, particularly the region of Campania. Its name comes from its characteristic “horse” shape, i.e., double cusp, which allowed shepherds to tie it with a rope and carry it on horseback.
Caciocavallo cheese is made from whole cow’s milk, which is heated and coagulated with rennet added. After the curds are broken, the mass is processed and spun in hot water until the characteristic “horse” shape is obtained. It is then aged for a variable period, ranging from a few days to several months, depending on the type of caciocavallo to be obtained.
There are several variations of caciocavallo, including caciocavallo silano, caciocavallo podolico and smoked caciocavallo. The flavor of caciocavallo is intense and aromatic, slightly spicy and sweet at the same time. It is often used in cooking to prepare dishes such as baked pasta, pizza and eggplant parmigiana, but it can also be enjoyed on its own, accompanied by bread and red wine.
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The aging of Campania’s caciocavallo cheese.
Aging is an important stage in the production of caciocavallo cheese as its flavor, texture andaroma depend on it. During aging, in fact, the cheese undergoes chemical and microbiological transformations that give it ever-changing organoleptic characteristics.
The aging period of Campania caciocavallo cheese can vary from a few days to several months, depending on the type of caciocavallo to be obtained. Generally, three types of seasoning are distinguished:
- Fresh Caciocavallo: does not undergo any seasoning and is consumed immediately after production. It has a soft, creamy texture and a mild, sweet flavor.
- Semi-aged Caciocavallo: is aged for a period ranging from 2 to 6 months. During this stage, the cheese acquires a firmer texture and greater intensity of flavor, which can be slightly spicy or sweet, depending on the area of production.
- Aged Caciocavallo: is aged for a period exceeding 6 months and can be up to 2 years. During this stage, the cheese acquires a very hard, firm texture and an intense, tangy flavor, making it suitable for grating or cutting into thin flakes.
In addition, there are some variations of caciocavallo that are smoked during aging, resulting in smoked caciocavallo, which is characterized by an intense smoky flavor.
It is important to note that the aging of caciocavallo cheese is also influenced by the environmental conditions in which it is stored, such as temperature, humidity and air circulation. These factors can alter the ripening of the cheese and its final quality.
Origin of the name
The name “caciocavallo” has been the subject of various legends and folk stories over the centuries. Here are some of them:
- According to one legend, the name “caciocavallo” comes from the fact that shepherds in southern Italy used horse saddles to tie the cheeses and transport them. In this way, the cheeses, hung from the horses’ saddles, took on the characteristic double cusp shape reminiscent of the saddle. However, this version has never been confirmed historically.
- Another popular legend says that the name “caciocavallo” comes from the term “caseus caballus,” which means “horse cheese” in Latin. Actually, this name has nothing to do with caciocavallo, as the term “caseus caballus” was used in ancient Rome to refer to a type of cheese made from horse milk.
- A third legend has it that the name “caciocavallo” comes from the fact that while making cheese, shepherds used a kind of long, thin stick, called a “horse,” to help spin the dough. Again, however, there are no historical sources to confirm this version.
In fact, the origin of the name “caciocavallo” is still not entirely clear and may have been influenced by various folk traditions and legends over the centuries. However, what is certain is that this cheese has a long and important culinary history in Southern Italy and continues to be appreciated for its intense flavor and versatility in cooking.