Description

• This is a soft cow's milk cheese. It is usually aged for three months before eating, by hanging its molds up with metal rods, which creates grooves on the rind. It is stretched by hand and shaped a little like a gourd, or teardrop. It is a table cheese unless it has been aged for two years, in which case it becomes hard and is suitable for grating. It can also be smoked.
  
  

Origin

• Caciocavallo originally comes from southern Italy; the "cavallo" part of the name means horse, as the cheese was originally made from mare's milk. The name caciocavallo literally translates as "cheese on horseback" and derives from the practice of hanging the cheese from rods for it to age. 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.
  
  

Taste

• The taste of caciocavallo is slightly salty but fairly mild overall; the rind is hard and also edible. Its flavor becomes more intense and saltier as it ages. It can also be smoked. Caciocavallo is often compared to Provolone.
  
  

Uses

• Caciocavallo is typically grated over pasta once it has aged, as it becomes a hard cheese, or melted into sauces. It can be melted over vegetables, stuffed into aubergines and even sprinkled over thick soups like minestrone. It is a good addition to simple recipes; in Sicily it is grated and sprinkled over a flatbread with anchovies. It also pairs well with salami and full-bodied Italian red wines.