Caciocavallo stagionato

Extra-matured caciocavallo

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Aged Puglian caciocavallo is a stretched-curd cheese made from cow's milk, with the classic pear shape given by the cheesemaker's hands. It is made by Caseificio Arcudi in Soleto, with milk from its own farm. Whole, about 1.8 kg, or a half.

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€42.90
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Data sheet

Manufacturer
Caseificio Arcudi
Reference
ARCUDI-CACIOCAVALLO-STAG
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Formato
1,5 Kg / 1,6 Kg
Ingredients
Latte, acido citrico, caglio, sale.
Nutritional info
Valore energetico: 270-280 Kcal/100 gr;1110-1160 KJ/100 gr;Grassi totali: 20,6%;Acidi grassi saturi: 12 gr/100 gr;Proteine: 21,5 gr/100 gr;Carboidrati: 1,5 gr/100 gr;Di cui zuccheri: 1,5 gr.
Short production line / 0 Km
Si
Maturing
3 months

Description

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Aged Puglian Caciocavallo

“Hung astride a stick to age: that's where the name comes from.”

Uncooked stretched-curd cheese from cow's milk — Caseificio Arcudi, Soleto (LE). Pear shape, sweet, medium or piquant flavour according to ageing. Whole cheese of about 1.8 kg.

Own-farm cow's milk Artisan production Pear shape made by hand

Aged Puglian caciocavallo is an uncooked stretched-curd cheese made from cow's milk. Its unmistakable pear shape is not natural: the master cheesemaker gives it by hand, a true piece of artisan craft. After shaping, the caciocavallo is dipped in water to cool, then salted and hung to age astride a stick — hence the name.

The result is a semi-hard cheese with a bold, intense flavour. Ageing defines the final taste: short for a sweet flavour, medium for a medium one, long for a piquant caciocavallo. The longer the ageing, the more intense the flavour.

A pear-shaped caciocavallo, vacuum-packed inside a polystyrene box, next to other fresh cheeses

In the kitchen

How to enjoy caciocavallo

🍞
As a table cheese
Excellent sliced, with bread and cured meats.
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Caciocavallo impiccato
Hung near the fire, it melts and drips over bread or vegetables: a crispy crust outside, a stringy heart inside.
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Pizza and pasta
In cooking it goes on pizza and pasta.
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Rolls and gratins
Inside meat or vegetable rolls and on top of gratins, where it melts and stretches.
❄️ How it travels. The caciocavallo leaves in an insulated polystyrene box with cooling gel, not in a refrigerated truck: that is why we ship our cheeses in the cool season.
Polystyrene box with its lid and a cooling pack, inside a cardboard carton

Product information

Caciocavallo characteristics

Type Uncooked stretched-curd, semi-hard
Milk Own-farm raw cow's milk — Reg. EC 852/04
Shape Pear (drop) shape, hand-shaped by the master cheesemaker
Sizes Whole cheese, about 1.8 kg (±20-30 g depending on the cheesemaker's hand), or half a cheese
Taste Sweet, medium or piquant — depending on ageing
Producer Caseificio Arcudi, Soleto (LE)
Packaging Insulated polystyrene box with cooling gel

Frequently asked questions

Everything you want to know about caciocavallo

Why is it called caciocavallo?

Horses have nothing to do with it. The name — literally “cheese on horseback” — comes from the ancient tradition of hanging the cheeses to age astride a beam, a technique still used today.

What is the difference between caciocavallo and provola?

Both are stretched-curd cheeses. Provola is eaten fresh or lightly aged, with a more delicate flavour. Caciocavallo is aged longer, which gives it a more intense and complex taste.

What is the difference between caciocavallo and provolone?

Caciocavallo is pear-shaped and aged hanging astride a stick. Provolone is cylindrical or elongated and can be sweet or piquant depending on ageing.

What is the difference between caciocavallo and scamorza?

Scamorza is a stretched-curd cheese like caciocavallo, but it is eaten fresh or smoked, with a softer texture and a more delicate flavour. Aged caciocavallo is firmer and more intense.

How should caciocavallo be stored?

In a cool, dry place, wrapped in cheese paper or a cotton cloth so it can breathe. Once cut, it is best kept in the fridge. To prevent mould, good ventilation is essential.

What is caciocavallo impiccato?

A traditional preparation: the caciocavallo is hung near the fire, melts slowly and drips over bread, vegetables or crostini. It forms a crispy crust outside and a stringy heart inside.

How is caciocavallo aged?

The cheeses are hung astride a stick in a cool, ventilated room for anything from a few months to over a year. The longer the ageing, the more intense and piquant the flavour.

How many litres of milk does it take to make caciocavallo?

About 8-10 litres of milk for each kilogram of caciocavallo.

Can it be shipped abroad?

Not as standard: for a shipment within Europe, write to us and we'll work it out together.
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The authentic Puglian caciocavallo

Own-farm cow's milk, artisan skill, ageing done the proper way. A pear shape that tells centuries of Puglian cheesemaking tradition. Questions? [Write to us](#contatti).

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Customer reviews

fantastic quality ! Very good price for this taste !

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