A guide to caciocavallo — the southern Italian stretched-curd cheese hung in pairs. The truth behind its curious name, its flavor, and its uses.
Caciocavallo is one of southern Italy's oldest and most distinctive cheeses, instantly recognizable by its shape — a teardrop or gourd form, hung in pairs over a pole to age. Firm, savory, and versatile, it ranges from mild and milky to sharp and piquant depending on age, and it carries one of the more curious names in the cheese world.
What's Behind the Name
Caciocavallo translates literally as "cheese on horseback," and the name has inspired plenty of theories. The most widely accepted explanation is that pairs of cheeses were tied together with rope and draped over (a cavallo, "astride") a wooden pole or beam to dry and age, looking a bit like saddlebags. Despite the name, it has nothing to do with horse's milk — it's a cow's-milk cheese.
What Caciocavallo Is
Caciocavallo is a pasta filata (stretched-curd) cheese, made by the same technique as provolone and mozzarella, but shaped into its characteristic pouch or teardrop form and aged. It's traditional across southern Italy, with protected versions such as Caciocavallo Silano carrying DOP status. After stretching, the cheese is shaped, tied, and hung to age, sometimes for many months.
Flavor and Texture
Young caciocavallo is firm, smooth, and supple, with a mild, milky, slightly tangy flavor. As it ages, it becomes harder, drier, and considerably sharper and more piquant, developing a savory, complex character somewhat like aged provolone. The texture firms up enough that aged versions can be grated. Some caciocavallo is also smoked for extra depth.
How to Use Caciocavallo
Young caciocavallo melts well and is excellent sliced and grilled, melted into sandwiches and baked dishes, or used on pizza. A classic preparation is caciocavallo impiccato ("hanged caciocavallo"), where the cheese is suspended over a flame so the melting face can be scraped onto bread. Aged caciocavallo is a fine table cheese, served in chunks with bread and cured meats, or grated over pasta like a sharp seasoning cheese.
Pairings
Caciocavallo pairs with southern Italian wines — robust reds for aged versions, crisp whites for young — along with cured meats, olives, roasted vegetables, and crusty bread. Its savory depth makes it a natural with rustic, hearty fare.
Buying and Storing
Caciocavallo is sold in its distinctive shape, young or aged, plain or smoked. Young versions are softer and more perishable; aged ones are firmer and keep longer. Store it wrapped in the fridge and use within a week or two for young cheese, longer for aged. Grate or slice as needed.
Frequently Asked Questions
Is caciocavallo made from horse's milk?
No. It's a cow's-milk cheese; the name "cheese on horseback" refers to how pairs were hung astride a pole to age.
Is caciocavallo like provolone?
Yes, they're closely related stretched-curd cheeses. Caciocavallo has its own shape and, when aged, a sharp, savory flavor similar to aged provolone.
Can you melt caciocavallo?
Yes, especially young caciocavallo, which melts well for grilling, sandwiches, and the classic dish caciocavallo impiccato.