Caciocavallo Cheese

Caciocavallo is one of the oldest cheeses of southern Italy: its pear shape with a small head, hung in pairs on wooden poles like astride a stick, has remained unchanged for over two thousand years - from the 4th century BC, when Hippocrates of Cos described the preparation of a similar cheese in the Aegean Sea, to the forms found today on the markets of Naples, Palermo and Matera. The name has three possible etymologies: the most accredited refers to the technique of hanging the forms astride the poles; another historical hypothesis suggests derivation from the Greek ka'e kaval'os (mare's milk cheese); a third medieval theory cites the transhumance routes on horseback. Caciocavallo is the most widespread and varied stretched-curd cheese in Italy, with regional variants ranging from Caciocavallo Silano PDO - the certified version produced in five southern regions - to the very rare Caciocavallo Podolico, made from the milk of Podolian cows grazing wild herbs in the southern Apennines. The production technique is the same for all variants: stretching the curd in hot water, hand-shaping into the typical pear form, brining, hanging in pairs on poles for ageing.

• Temperature: 8-12 degrees C in a cool pantry; 4-8 degrees C in the fridge
• Store the whole form hanging or in an airy place; wrap after cutting
• Once cut: wrap the exposed side in cheese paper
• Use within 3-4 weeks of cutting for semi-aged versions

In the kitchen: Young: on a board with southern cured meats, olives and Altamura bread. On the griddle or grill: thick slices of melted Caciocavallo with fresh tomato and oregano - classic southern antipasto. Grated over pasta al forno, parmigiana di melanzane, pasta alla Norma in aged versions. Pairing: Aglianico del Vulture, Primitivo di Manduria for mature versions.

Caciocavallo Silano PDO is the certified version of the Caciocavallo family, protected by Reg. EC No. 2081/92 with production zone in Calabria, Campania, Basilicata, Molise and Apulia. Non-PDO forms fall under the general category of stretched-curd cheeses regulated by the Italian Consumer Code and EU food safety standards. Caciocavallo Podolico - premium version without PDO but culturally protected - is a Slow Food Presidium.

Product information

• Allergens: cow's milk
• Lactose: minimal residue in versions aged over 6 months
• Gluten: absent
• Pregnancy: check - some artisan versions use raw milk
• Vegan/vegetarian: not suitable (animal rennet from calf or kid)