Caciocavallo with aromatic herbs

Discover Caciocavallo: A Bold Stretched-Curd Cheese from Matese, Italy
Do you love cheese with a bold and complex flavor? Are you looking for a new way to experience the taste of Italy? If so, you must try Caciocavallo, a traditional cheese that comes from the mountainous areas of Matese, a natural reserve in southern Italy.
What is Caciocavallo?
Caciocavallo is a type of stretched-curd cheese that has a soft and ivory crust when it is fresh, yellow and rough when it is aged. Its paste is soft and elastic when it is fresh, hard and compact when it is aged. It has a bold and complex flavor with notes of salt, pepper and aromatic herbs that enhance its taste. It has a characteristic pear shape, with a head strangled by the raffia string that supports it during aging.
How is Caciocavallo Made?
Caciocavallo is made with organic methods that respect the environment and the animals. It is produced with whole and thermized cow’s milk, coming from animals raised in the mountainous areas of Matese, where they feed on wild herbs and natural forages. The milk is heated and curdled with rennet paste, then the curd is spun, shaped by hand and salted by skilled artisans. The cheese is then covered with mixed aromatic herbs that give it its distinctive scent. The cheese is then aged for several months in natural cellars, where it acquires its unique characteristics.
How to Enjoy Caciocavallo?
Caciocavallo is a versatile cheese that can be enjoyed on any occasion. You can slice it thinly and serve it as an appetizer or snack, accompanied by rustic bread, jams or honey. You can also grate it over pasta or risotto dishes, or melt it over pizza or sandwiches. You can also grill it or bake it to obtain a crispy crust and a melting heart.
Caciocavallo is a delicious cheese that will make you discover the secrets of Matese food, a hidden gem of Italian gastronomy. Try it today and experience the pleasure of a bold stretched-curd cheese from Matese, Italy!