Caciocavallo
Caciocavallo is a semi-hard, stretched-curd (pasta filata) cheese from southern Italy, traditionally made from cow's milk and shaped into a distinctive gourd or teardrop form with a small knob at the top. Pairs of the cheese are tied together at the neck with string and hung over a beam to age, which is where the shape and possibly the name (roughly "cheese on horseback") come from. Young caciocavallo is mild, milky, and elastic like a firmer mozzarella; aged versions turn sharp, tangy, and slightly smoky, closer to an aged provolone.
Varieties
Caciocavallo Silano DOP is the main protected version, made in Basilicata, Calabria, Campania, Molise, and Puglia. Smoked caciocavallo (affumicato) is cured over smoke for a stronger flavor and darker rind, and is common in southern Italian cooking for adding smokiness to sauces and fillings.
Buying tips
Look for pairs still connected by their string neck when possible, a sign of traditional production. The rind should be smooth and pale yellow to golden, darkening with age; avoid wheels with cracked, oily, or overly waxy-looking rinds. Ask for a taste if buying from a specialty counter, since age varies widely by wheel.
Substitutes
Provolone (aged/piccante) — 1:1
Same pasta filata family and the closest flavor match for aged caciocavallo; melts and slices similarly.
Low-moisture mozzarella — 1:1
Best stand-in for young, mild caciocavallo; won't have the tang of aged versions but melts and stretches the same way.
Scamorza — 1:1
Another southern Italian stretched-curd cheese, slightly softer and milder; smoked scamorza works well if the recipe calls for smoked caciocavallo.
Kasseri — 1:1
Greek sheep's-milk stretched-curd cheese with a similar tang and firm, sliceable texture; a good match for aged caciocavallo in grilling or frying.
Aged pecorino or Parmesan, grated — 3:4
Use only when caciocavallo is called for grated over pasta or in a filling; the flavor is sharper and saltier, so use about three-quarters of the amount.
Storage
Wrap tightly in wax or parchment paper, then loosely in plastic, and refrigerate. Whole or half wheels keep for several weeks; once cut, use within 2 to 3 weeks and re-wrap after each use to limit air exposure. Caciocavallo also freezes reasonably well for up to 2 months if grated or cut into blocks first.
How to use
Slice and pan-fry or grill until the outside browns and the inside softens, similar to saganaki. Melt over baked pasta, grate over soups and roasted vegetables, or eat young caciocavallo plain with bread and honey. Aged wheels are firm enough to shave thin over salads.
What it pairs with
Pairs well with cured meats, olives, and crusty bread on a cheese board; with tomatoes and basil in cooked dishes; and with dried figs, walnuts, or honey when serving aged wedges on their own.
Nutrition
A whole-milk, semi-hard cheese, so it's calorie-dense and high in saturated fat and sodium, with a solid amount of protein and calcium per ounce; aging concentrates the salt content further.
FAQ
Is caciocavallo the same as provolone?
They're closely related, both are pasta filata cheeses shaped and hung to age, but caciocavallo is traditionally cow's milk from specific southern Italian regions, while provolone covers a broader style made across Italy and elsewhere; flavor and texture overlap heavily, especially in aged forms.
Does caciocavallo melt well?
Yes, young caciocavallo melts smoothly and stretches like mozzarella, making it a common choice for baked pasta and stuffed dishes; aged wheels melt less smoothly but still soften and brown nicely when grilled or fried.
Why is caciocavallo shaped like a gourd with a knob on top?
The shape comes from how the curd is hand-pulled and tied at the neck with string before two cheeses are hung together over a pole to age; the knob is simply the tied-off top of the stretched curd.
How can you tell if caciocavallo is young or aged?
Young caciocavallo (a few weeks old) is pale, springy, and mild; aged versions (several months to over a year) turn firmer, darker at the rind, and develop a sharper, tangier, sometimes slightly spicy flavor.
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