Caciocavallo Cheese Types
Caciocavallo cheese from the Silano in Calabria is one of the best examples of cheesemaking in southern Italy among types of Italian cheese, a concentration of aromas and flavors enriches tables with unique and incomparable tastes handed down over thousands of years of history. Hippocrates already spoke of a type of Caciocavallo around 500 B.C. in a discourse on the Greek culinary arts, much of the current production zone belonging to Magna Graecia at the time.
Even ancient Roman authors, the likes of Pliny, described Caciocavallo cheese (formerly known as butirro) as a “delicacy”. In 1996 Caciocavallo Silano earned the DOP certification, recognizing and protecting its quality, as well as link to the territory in Italy and the EU. Caciocavallo cheese is still winning praise today.
Caciocavallo cheese begins by coagulating fresh milk at 36-38°C using calf or goat rennet. When the curd reaches the right consistency, it is shaped into small hazelnut-sized pieces. It is left to mature for 4-10 hours until it is ready for spinning, which is carried out by hand. The distinctive shape of Caciocavallo is given through a dip in hot water, with the characteristic “knot” at the top. After cooling, Caciocavallo cheese is immersed in brine, then tied and aged for a period of at least 30 days.