Caciocavallo con Peperoncino

Discover Caciocavallo: A Creamy Stretched-Curd Cheese from Matese, Italy
Do you love cheese with a mild and smooth flavor? Are you looking for a new way to experience the taste of Italy? If so, you must try Caciocavallo, a traditional cheese that will delight your senses with its creamy and smooth taste.
What is Caciocavallo?
Caciocavallo is a type of stretched-curd cheese that has a time-honored heritage in the Campania region of Italy. It has a soft and ivory crust when it is fresh, yellow and rough when it is aged. Its paste is homogeneous and compact, milky white or straw yellow depending on the aging. It may have small air bubbles towards the center.
How is Caciocavallo Made?
Caciocavallo is made with whole and thermized cow’s milk, coming from animals raised in the mountainous areas of Matese, a natural reserve in southern Italy that is known for its biodiversity and beauty. The milk is heated and curdled with rennet paste, then the curd is stretched, shaped into a pear form, and tied with a raffia string that supports it during aging. The cheese is then aged for at least three months in natural cellars, where it dries slowly and 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 bread, fruit or vegetables. You can grill or fry it to obtain a crispy crust and a melting heart. You can also use it as an ingredient to enrich the recipes of the homemade cuisine, such as pizza with caciocavallo and tomato sauce, pasta with caciocavallo and basil pesto, or salad with caciocavallo and walnuts.
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 creamy stretched-curd cheese from Matese, Italy!