Caciocavallo

Caciocavallo is a family of Italian stretched-curd cheeses traditionally produced in southern Italy. The cheese is usually made from cow's milk, though varieties using sheep milk or mixed milks are also found in different regions. It is a pasta filata cheese, meaning the curd is heated, stretched, and worked to develop a smooth, elastic texture.

A distinctive feature of caciocavallo is its shape and how it is dried: the cheese is formed into a long, oval or teardrop-shaped mass and typically tied with a string at the top, then hung to dry and age. In some locales the cheeses are kept in pairs, hung side by side, which influenced the name. The rind is pale to golden, and the interior remains firm yet pliable as it ages.

Flavor and texture vary with age. Young caciocavallo tends to be mild and creamy, with a gentle acidity, while longer-aged varieties become more pronounced, with nuttier, sharper notes and a firmer, denser texture. It can be enjoyed in slices on bread, antipasti, or melted in dishes, and it also performs well for grating in certain preparations.

Caciocavallo is produced across many parts of southern Italy, including regions such as Campania, Puglia, Basilicata, Calabria, and Molise, as well as in parts of Sicily and the Adriatic coast. Its long-standing use in everyday cooking and its versatility—eaten fresh, aged, or melted—have helped it become one of Italy’s better-known regional cheeses.