Caciocavallo Affumicato Spinelli

Caciocavallo Affumicato Spinelli is the most characteristic expression of the artisan cheesemaking of the Campanian-Lucanian Apennines in southern Italy: the tradition of smoking Caciocavallo was born from the need to prolong the cheese's shelf life in summer months and has over time become a conscious gastronomic choice for the unique aromatic profile that smoking confers on the stretched-curd paste. Salumificio Spinelli works in Campania following the techniques of traditional southern norcineria and cheesemaking. The smoking of Caciocavallo is done with natural wood — traditionally cherry, beech or olive — and straw, which give the rind its characteristic dark bronze colour and the inner paste delicate smoky notes that integrate with the milky and slightly pungent flavour of the aged filata. The technique provides that the forms, after brining, are exposed to cold or hot smoke; with the subsequent ageing — at least 60 days — the smoky fragrance merges with the paste and becomes an integral part of the aromatic profile.

• Temperature: 8–12 °C in a cool pantry; 4–8 °C in the fridge after cutting
• Store the whole form hanging or in an airy place; smoking naturally protects the rind
• After cutting: wrap the exposed side in cheese paper
• Use within 3–4 weeks of opening

In the kitchen: On a board as the protagonist with smoked cured meats, black olives and sesame bread. On the griddle in thick slices: the smokiness intensifies with heat, developing caramelised notes. Melted on bruschette, pizza with tomatoes and nduja. Grated over pasta al forno and parmigiana for aromatic depth. Pairing: Aglianico del Vulture or Cirò Rosso to amplify the smoky notes.

Caciocavallo Affumicato Spinelli is produced according to the traditional technique of southern pasta filata in compliance with European food safety regulations, with natural smoking declared on the label as required by EU Reg. No. 1169/2011. Smoking with natural wood is verifiable by the absence of artificial smoking additives in the ingredient list.

Product information

• Allergens: cow's milk
• Lactose: minimal residue in versions aged over 60 days
• Gluten: absent
• Pregnancy: check for raw or pasteurised milk — indicated on the label
• Vegan/vegetarian: not suitable (animal rennet)