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  • Caciocavallo



This is the most famous and widely available cheese in the south of Italy. Its name derives from the way it is preserved – tied in pairs with a rope and hung (‘a cavallo’- on horseback) over a beam or a stick. In order to obtain a good Caciocavallo, the paste must be strung out by hand since, when done by machine, the cheese becomes ‘rubbery’ rather than soft.

Organoleptic characteristics
Aspect and texture: compact, elastic, yellow paste with very few holes
Taste: intense, characteristic, stronger and more piquant when ripened
Serving suggestions: white and red wines, lagers. Red tomato preserve, hot green tomato preserve. ‘Ciabatta’ bread
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: at least 15 days
Production period: annual
Fats: 38 % F-Dm
Weight: 1-2, 5kg
Size: 10-15 cm diameter
Producers: southern Italian dairies