Caciocavallo

Caciocavallo is a traditional Italian stretched-curd cheese, characterized by its distinctive pear or teardrop shape. Historically, the name derives from the Italian phrase *a cavallo*, referring to the practice of hanging the cheese from a wooden pole to age, resembling a rider on horseback. This method allows for proper aeration and moisture control during the ripening process.

The dish's profile is defined by its texture and flavor, which can range from soft and milky to hard and crumbly depending on the aging duration. A great version of Caciocavallo is distinguished by a supple, elastic texture when fresh and a sharp, savory complexity when aged. High-quality iterations typically utilize whole cow's milk, though sheep's milk variations are also common in certain regions.

Regional variations are significant across Italy. In the Puglia region, particularly in Altamura, the cheese is a staple of local gastronomy. Renowned venues such as Caseificio Dicecca in Altamura and Caseificio Delizie del Latte in Montepaone Lido are frequently cited by culinary enthusiasts for producing exceptional specimens. While the Puglian style is widely celebrated, other regions may alter the salt content or aging techniques to suit local palates, making Caciocavallo a versatile element in Mediterranean cuisine, often served sliced in fresh bread or melted in cooked dishes.