Everything You Need To Know About This Italian Staple

Perhaps you've never heard of Caciocavallo cheese, a Southern Italian classic that has existed since ancient philosophers' times. If you haven't, don't fret - this cheese is a well-kept secret that not many have discovered. Everything about Caciocavallo is unique. From its exciting shape to its complicated flavor profile, there isn't an element of this cheese that doesn't exist to impress.

Today, we'll discover not only how this cheese is created but also the best ways to enjoy it once you've finally gotten your hands on some.

The Roots of Caciocavallo

Caciocavallo is one of the most ancient varieties of Pasta Filata cheese, originating from Southern Italy, particularly prevalent in the Apennine Mountains region. The term "Pasta Filata" might ring a bell as it describes the distinctive production process employed in crafting other renowned Italian cheeses characterized by their stretched or pulled curd, such as Mozzarella and Provolone.

The name "Caciocavallo" can be literally translated to "horse cheese," although horses have little to do with its creation. The name reflects the ancient practice of maturing the cheese by hanging it in pairs over a wooden beam, which can resemble saddlebags on a horse's back.

Although there are substantial regional differences when it comes to Caciocavallo, all Italian manufacturers of the cheese have a deep respect for its original recipe and production process. This is so prevalent that the cheese has maintained a PDO mark since 1996. The entire cheese production process must occur within the specific region to receive the PDO status.

This designation helps protect the product's name and ensures that only items genuinely originating in that region are sold under that name.

How Quality Caciocavallo Is Created

So, what is this famous production process? In truth, its exact origins are unknown. However, some claim that this cheese is one of Italy's oldest and that it was even mentioned by the philosopher Hippocrates. In any case, the journey of the cheese begins by retrieving raw milk from Italian cows.

Step One: Heating and Curdling

To begin with, the milk is gently heated to the perfect temperature and then introduced to a carefully measured amount of rennet. This addition triggers the milk to coagulate, gradually transforming it into the initial curd form. This early stage lays the foundational texture and character of the cheese.

Step Two: Cutting and Stiring the Curd

Once the curd has set, it's cut into smaller pieces, a delicate process that encourages the whey to separate and release. Following the cutting, the curds are stirred and reheated to ensure the moisture content remains balanced. This reheating solidifies the curds' structure, preparing them for the next phase.

Step Three: Stretching and Forming

The drained curds undergo traditional stretching and kneading by the skilled hands of the cheesemaker. This process, akin to a dance, infuses the cheese with its unique elasticity. The curds are then lovingly shaped to reflect the maker's technique.

Step Four: Chilling and Brining

After the curds have been shaped into the distinctive form of Caciocavallo, they are submerged in cold water, tempering the cheese and halting the stretching process. Emerging, the cheese is then bathed in a brine solution, absorbing saltiness and beginning its maturation journey. The salt enriches the cheese's flavor profile and prepares it for the final act of aging.

Step Five: Aging

The final chapter in Caciocavallo's creation involves tying the cheese near its top to create a signature "neck." Here, in the quiet of the aging room, the cheese is left to mature, developing its complex flavors over time. This period of rest is when Caciocavallo truly comes into its own as a culinary masterpiece!

Caciocavallo's Flavor Profile And Characteristics

Caciocavallo is best known for its shape. It is traditionally presented as a large, oval ball with a smaller b...