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Aged Puglian Caciocavallo
Uncooked stretched-curd cheese from cow's milk — Caseificio Arcudi, Soleto (LE). Pear shape, sweet, medium or piquant flavour according to ageing. Weight ~1.8 kg.
Own-farm cow's milk Artisan production 🇮🇹 Italy only
The aged Puglian caciocavallo is an uncooked stretched-curd cheese made from cow's milk. Its unmistakable pear shape is not natural: it is the master cheesemaker who gives it by hand, a true artisan work of art. After shaping, the caciocavallo is immersed 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 and intense flavour. Ageing defines the final taste: short for a sweet flavour, medium for a medium taste, long for a piquant caciocavallo. The longer the ageing, the more intense the flavour.
Why is it called caciocavallo?
Horses have nothing to do with it. The name 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 consumed fresh or lightly aged, with a more delicate flavour. Caciocavallo has a longer ageing that gives it a more intense and complex taste.
What is the difference between caciocavallo and provolone?
Caciocavallo has a pear shape and is aged hanging astride a stick. Provolone has a cylindrical or elongated shape 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 is consumed 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 and dry place, wrapped in cheese paper or a cotton cloth to allow the cheese to breathe. Once cut, it is best kept in the fridge. To prevent mould, a well-ventilated environment is essential.
What is caciocavallo impiccato?
It is a traditional preparation: the caciocavallo is hung near a flame, melts slowly and drips over bread, vegetables or crostini. It creates a crispy crust outside and a stringy heart inside.
How is caciocavallo aged?
The forms are hung astride a stick in a cool and ventilated environment for a period ranging from a few months to over a year. The longer the ageing, the more intense and piquant the flavour.
How many litres of milk are needed to make a caciocavallo?
Approximately 8-10 litres of milk are needed to produce each kilogram of caciocavallo.
How long does caciocavallo keep?
It depends on ageing and storage conditions. A well-stored caciocavallo can keep for several months without losing its organoleptic characteristics.
⚠ Shipped on Mondays, Tuesdays and Wednesdays only
The product can be ordered every day, but will be shipped on Mondays, Tuesdays and Wednesdays to ensure next-day arrival and prevent it from being held by the courier over the weekend.
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The authentic Puglian caciocavallo
Own-farm cow's milk, maestria artigianale, stagionatura a regola d’arte. Una forma a pera che racconta secoli di tradizione casearia pugliese.
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