#54 – Caciocavallo
Caciocavallo cheese facts:
- Caciocavallo cheese is a soft cow’s milk cheese that is best known for being aged while being hung from rope and being stretched by hand, giving it its unique shape and stringy texture.
- If Caciocavallo is still soft, it can be used as a table cheese, otherwise, it is better used for grating.
- The name Caciocavallo comes from southern Italy meaning “cheese on horseback”. It is named that way because of the process it is made.
- Hanging Caciocavallo by rope exposes the cheese all around giving it a sharp and spicy flavor. It’s taste can be compared to Provolone cheese. The long exposure also causes the rind to be hard. If it is made in a cave, it will develop a fruity earthy aroma.
- It obtained its denomination of origin status in 1993, meaning that to be authentic caciocavallo it must be produced in Basilicata, Sicily, Campania, Calabria or Molise, as well as the provinces of Taranto, Brindisi, Bari and Foggia.( http://www.ehow.com/info_10055364_caciocavallo-cheese.html) In France you would say that it was good enough to give it an AOC label. However, in Europe, they deemed it good enough to give it a DOP label.
- Caciocavallo is best eaten over pastas and soups.
- In the 2010 South African Dairy Championships, Brown’s Caciocavallo won first place of 20 possible awards from 800 participating cheeses.
Please do not try this in your pasta or soup.