Caciocavallo: the iconic aged cheese from Molise
Caciocavallo is a stretched curd cheese typical from Molise and Southern Italy. Its name (cheese on horseback, literally) and iconic shape seem to be derived from an ancient habit of slinging two rope-bounded rounds of caciocavallo over a beam to drain and age.
It has a gourd-like or teardrop shape. The knot at the top makes it easier to hang it by tying a cord around its upper end.
Some of the most popular and beloved varieties are Caciocavallo Podolico, Caciocavallo Silano DOP, Caciocavallo di Agnone and Ragusano DOP.
Di Pasquo’s caciocavallos
Every day, our master cheesemakers patiently handcraft 5 different types of caciocavallo, turning them into quality and characterful cheeses. Depending on the maturing times, aroma and weight, we got the fire-branded caciocavallo, the tasty Silano DOP, the cave-aged caciocavallo cheese, the smoked and the truffle ones. From a single product, a thousand shades of taste.
The caciocavallo can be eaten after 30 days as well as after 1 year of aging. When mild-aged, its taste is sweet and delicate. When aged, it picks up intense and sharp undertones and a tangy taste while remaining creamy in the mouth. The compact and elastic stretch-curd paste (pasta filata) gives this slightly layered cheese a semi-hard and homogeneous consistency.
Di Pasquo’s caciocavallos are only made with highly-selected Italian pasteurized cow’s milk and quality-controlled raw materials.
If you look for a reliable online store where to buy caciocavallo, you get it here. Choose the flavor you prefer and savor the authentic taste of Italian pasta filata cheese made in Molise. Caciocavallo impiccato, caciocavallo au naturel and many other caciocavallo recipes are waiting for you.
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