Caciocavallo is a revered cheese crafted throughout the southern regions of Italy, including Molise, Puglia, Campania, Basilicata, Calabria, and Sicily. Despite its stature alongside renowned cheeses like Parmigiano-Reggiano and Gorgonzola, as well as its regional counterpart mozzarella, Caciocavallo remains relatively obscure in North America. However, its roots trace back several hundred years BC, reflecting a rich culinary heritage.
- Country of Origin: Italy
- Source of Milk: Sheep or cow milk
- Certification: PDO (caciocavallo silano)
Get to Know Caciocavallo
The Origins
Caciocavallo was first mentioned around 500 BC by Hippocrates, who praised the Greeks’ skill in cheese-making. Columella, in his agricultural treatise “De re rustica” (35–45 CE), detailed the methods used in its preparation, establishing it as one of the oldest known cheeses. Variations of cheese with names similar to “caciocavallo” are widespread throughout the Balkans and southern Italy. In Sicily, the Ragusano DOP, known locally as “caciocavallo ragusano,” had to drop the denomination “caciocavallo” to obtain DOP status.
Traditional Craftsmanship
The production of Caciocavallo maintains artisanal tradition, with cows grazing in open pastures. While some dairies use modern methods, much of the cheese-making process is still done by hand, blending tradition with modernity. The name originates from the tradition of crafting the cheese in pairs and hanging them over poles to age, echoing historical practices of transporting cheeses on horse or donkey backs to markets.
Aging and Varieties
After a minimum aging period of three months, Caciocavallo can be enjoyed as a table cheese. However, for a more robust flavor profile, it’s left to mature for up to two years, resulting in a cheese suitable for grating, often referred to as “Affumicata” when smoked.
Characteristics
Made from cow’s milk, Caciocavallo cheese features a smooth, pale yellow rind and a firm, elastic texture. Its flavor profile can vary depending on age, with younger versions boasting a mild and buttery taste, while aged varieties develop a more robust and tangy flavor. The cheese is often likened to provolone due to its similar production process and taste.
Cultural Significance
On a somber note, in Italian culture, the phrase “to end up like Caciocavallo” metaphorically implies meeting a grim fate—being hanged.
In essence, Caciocavallo embodies not only a culinary delight but also a rich tapestry of tradition, craftsmanship, and cultural symbolism, beckoning enthusiasts to bring a slice of Italy back home.
Etymology
The Italian name “caciocavallo” literally translates to “horse cheese.” It is commonly believed that the name originates from the practice of binding two cheese forms together with rope and allowing them to mature while placed ‘a cavallo,’ or straddling, upon a horizontal stick or branch.
Variations in Style
Semi-Stagionato
- Age: 60 days
- Flavor: Sweet, with hints of pasture grass, and a creamy textur
Popular and affordable, this type of Caciocavallo is typically sold after two months of aging.
Stagionato
- Age: 120 to 180 days
- Flavor: Drier, saltier, with a sharper bite and spicy notes
This stage represents a progression in flavor and texture, appealing to aficionados seeking a more intense experience.
Stagionato “Extra”
- Age: Up to two years
- Description: A rare and luxurious version of Caciocavallo, aged in stone caves
- Flavor: Crumbly, intense, with a deep straw yellow hue and a rustic appearance due to protective mold
Best enjoyed after dinner, accompanied by a sweet dessert wine to complement its bold flavors.
Creative Additions
In addition to traditional varieties, fresher versions of Caciocavallo can incorporate various flavorings:
- Cracked black pepper
- Spicy red peppers
- Truffles (tartufa)
- Other flavoring additions
- These additions infuse the mellow cheese with complexity, resulting in a harmonious blend of flavors.
In essence, cavallo exemplifies the diversity and craftsmanship of Southern Italian cheeses, offering a spectrum of flavors and textures to tantalize the palate and enrich culinary experiences.
Culinary Uses
Experience the diverse world of cavallo cheese, where each type offers a unique culinary adventure:
Caciocavallo Cheese Platter
Arrange slices of cavallo cheese alongside artisanal bread, cured meats, and seasonal fruits for a captivating cheese platter that tantalizes the taste buds.
Pasta Perfection: Caciocavallo Infused Dishes
Incorporate grated cavallo cheese into pasta dishes such as baked ziti or spaghetti carbonara for a creamy, indulgent twist that elevates classic recipes to new heights.
Grilled Caciocavallo Delights
Experience the smoky allure of grilled Caciocavallo cheese by placing slices on the grill until golden and bubbly. Pair with crusty bread and roasted vegetables for a delectable appetizer or accompaniment to grilled meats.
Traditional Caciocavallo
Delight in the classic version of Caciocavallo, boasting a smooth, pale yellow rind and a firm, elastic texture. From mild and buttery to robust and tangy, savor the nuanced flavor profiles crafted through traditional aging techniques.
Caciocavallo Podolico
Indulge in the exclusivity of Caciocavallo Podolico, made solely from the milk of Podolica cattle. Discover its distinct flavor, influenced by the breed’s grazing habits and the pristine environments of southern Italy.
Caciocavallo di Castelfranco
Journey to the Miscano valley in the Apennines and uncover the exquisite taste of Caciocavallo di Castelfranco. Immerse yourself in its unique flavor profile, shaped by the region’s rich terroir and time-honored production methods.
Caciocavallo di Godrano (Caciocavallo Palermitano)
Transport your taste buds to the sun-kissed shores of Sicily with Caciocavallo di Godrano, also known as Caciocavallo Palermitano. Delve into its rich flavors, deeply rooted in Sicilian cheese-making traditions and cultural heritage.
Embark on a culinary journey through the captivating world of Caciocavallo cheese, where each type tells a story of tradition, terroir, and tantalizing taste.
Asta Filata: A Range of Styles
Mozzarella
Soft and versatile, Mozzarella encompasses a spectrum of textures, from fresh and soft to firmer pizza cheese. These cheeses boast high moisture levels and a mild flavor, aging from fresh to a few weeks.
Caciocavallo
Characterized by a medium moisture level and a firmer texture, Caciocavallo cheeses offer a complex flavor profile. Typically weighing 2-3 lbs., they’re predominantly crafted in southern Italy, where lush grazing lands contribute to their distinctive taste. Often produced by small-scale artisans, these cheeses retain a traditional charm, with much of the process still executed by hand.
Provolone
Provolone cheeses vary in size, often larger than Caciocavallo. With a drier texture and longer aging, they boast a complex and piquant flavor profile. Originating in southern Italy, Provolone production shifted to the industrialized north during the 19th century, particularly around the Po River Valley.
Ingredients
Central to the art of Caciocavallo cheese lies the careful selection of ingredients. To embark on this journey, one must procure the following essentials:
- High-Quality Milk: Opt for fresh, whole milk sourced from grass-fed cows, as it serves as the cornerstone of Caciocavallo’s rich and complex flavor profile.
- Rennet: This enzyme is crucial for coagulating the milk and forming curds, thus facilitating the cheese-making process.
- Cheese Cultures: Cultures such as lactobacillus and streptococcus thermophilus are instrumental in fostering the development of flavor and texture within the cheese.
Crafting Caciocavallo: The Pasta Filata Process
As previously mentioned, cavallo cheese follows the Pasta Filata or stretched curd style, where cheese proteins develop unique characteristics, forming long chains that stretch into threads when heated.
Initial Steps
The cheese-making process begins with natural dairy bacteria converting milk sugars (lactose) into lactic acid. The milk is heated before the bacteria commence their work. After a small amount of lactic acid is produced, rennet is added, and the milk is left undisturbed to allow for the formation of a firm curd.
Curd Development
Once the firm curd forms, it is cut to release the whey. The curd is then stirred for varying durations, with temperature adjustments as necessary. Factors such as the size of the cut, stirring time, and final temperature determine the cheese’s moisture content and aging requirements.
Draining and Consolidation
Once the curd reaches the desired moisture level, the whey is drained, and the curds are consolidated in draining bags or forms.
Acid Development
The curds are kept warm to allow bacteria to continue converting lactose to lactic acid. This process transforms the cheese’s flavor from a sweet milk taste to a moderate acidity.
Stretching
Achieving the proper acid level (pH 5.3-5.2) and temperature (130-140°F) is crucial for stretching the curd. The acidified curd is cut into narrow strips and heated in hot water or whey until it begins to stretch. This stretching process is vital, as it realigns the proteins, imparting the cheese’s characteristic texture and mouthfeel.
Forming the Caciocavallo
Unlike some other cheeses, cavallo does not require forms. Instead, it is hand-stretched into an elongated pear shape.
Final Steps
After forming it, we chill the cheese in cold water to retain its shape before brining. Then, we tie and hang it until it reaches optimal maturity for consumption.
Protected Geographical Status (PDO)
Cows in southern Italy, including Basilicata, Calabria, Campania, Molise, and Apulia, produce cavallo Silano, which holds PDO status. It gained protected geographical status in 1993.
For more, read: Scorpion Pepper
Frequently Asked Questions (FAQs)
What does Caciocavallo taste like?
Caciocavallo cheese has a smooth, buttery taste when young, and develops a tangy, nutty flavor as it ages.
How do I store Caciocavallo cheese?
Store Caciocavallo cheese wrapped tightly in wax paper or plastic wrap in the refrigerator.
Can I substitute Caciocavallo cheese in recipes?
Yes, you can substitute Caciocavallo cheese with similar cheeses like provolone or aged provolone.
Where can I buy Caciocavallo cheese in the USA?
cavallo cheese is available at specialty cheese shops, Italian markets, and online retailers in the USA.
What are popular ways to enjoy Caciocavallo cheese?
Enjoy cavallo cheese on its own, sliced for sandwiches, grated over pasta, or melted in recipes like baked dishes or grilled cheese sandwiches.
Conclusion
In conclusion, Caciocavallo cheese from Southern Italy is a culinary gem steeped in tradition and flavor. Despite its historical significance and PDO certification, it remains relatively undiscovered in North America. However, its diverse varieties, rich cultural heritage, and versatile uses make it a cheese worth seeking out and savoring.