€18,90
€18,90
Smoked Caciocavallo is a Southern Italian matured spun-paste cheese, produced mainly from whole or raw cow’s milk. Its name derives from the ancient tradition of ripening this cheese by hanging it in pairs on wooden beams. The rind of Smoked Caciocavallo cheese is rather thin, more or less hard, with a dark bronze colour, while the inner paste has a straw-yellow colour whose intensity and consistency increase the longer it is left to mature. Its delicate flavour has slightly more persistent notes due to the smoking and maturing process.
In terms of aroma, the smoking process, the scent of cooked milk and herbaceous notes are evident.
Cow’s milk of Italian origin, salt, lamb or kid rennet. Origin MILK ITALY. Aroma of Smoke according to the Italian D.L n. 107 of 25.01.92
Cow’s milk of Italian origin, salt, lamb or kid rennet. Origin MILK ITALY. Aroma of Smoke according to the Italian D.L n. 107 of 25.01.92
PROCESSING STAGES
Smoked Caciocavallo cheese is produced by adding lamb or kid rennet to the raw milk. The curd is cut with a wooden pin. Then, the paste is separated from the whey, drained and acidified, and then spun with wooden ladles in the boiling whey. Spinning is the basic process that characterises these types of cheese. Right after stretching, when the cheese is still soft, it is shaped by hand into its typical pear shape. Next, the cheese is treated with brine and salted. Finally, the moulds are tied in pairs and hung on special wooden boards. During the ageing process, the cheese is positioned next to burning wood and straw and smoked.
Smoked Caciocavallo was traditionally smoked near fireplaces and then aged in cool, ventilated rooms or in caves for up to a year. Caciocavallo has a unique shape that makes it very distinguishable: a round lower part and a smaller upper one, just like a pear.
TIPS TO FULLY TASTE IT
Smoked Caciocavallo has a distinctive flavour and is an excellent cheese to serve raw, cut into cubes, on a charcuterie board with some rustic bread. It is a popular filling for sandwiches or Piadinas: just slice it into thin pieces and taste it with cured meats such as Cooked Ham, Pork Bresaola or Milano Salami. It is also delicious with sweet fruit such as apricots, prunes or pears to highlight its flavour even more. Many appreciate it most when baked, au gratin or pan-fried. In this way, the cheese melts and its soft texture can be fully enjoyed and used to make imaginative and tasty combinations. Smoked Caciocavallo is excellent for preparing baked pasta or for substituting Parmesan cheese both for the traditional Italian Parmigiana with aubergines or its alternative version with pumpkin, Speck and smoked Caciocavallo. It can also be a delicious main dish or appetiser: just add your favourite seasoning, like fresh thyme, and bake it in the oven in a bowl. We recommend pairing Smoked Caciocavallo cheese with a still red Aglianico-based wine such as Aglianico del Vulture D.O.C. or Taurasi D.O.C.G.
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