Caciocavallo cheese Calories

Caciocavallo cheese is commonly pronounced “kah-choh-kah-VAHL-loh,” with the emphasis on “vah.” The name is Italian; its literal meaning is “horse cheese,” though the cheese is not made from horse’s milk.

Caciocavallo cheese tastes mild, milky, and slightly sweet when young, while longer aging brings a sharper, saltier, more savory flavor. Its texture is semi-hard, and the exact character varies with age and producer.

Caciocavallo cheese is made by heating and stretching curds in hot water until they become elastic, then shaping them into pear-like forms. The cheeses are salted and traditionally hung in pairs to age.

Both Caciocavallo cheese and provolone are Italian stretched-curd cheeses, but Caciocavallo is typically shaped like a pear and aged hanging in pairs. Their flavors overlap, though age, region, and cheesemaker can make either one milder or sharper.

Usually, yes: the natural rind on Caciocavallo cheese is edible, though it may be tough or dry. Remove it if it has a wax coating or other non-edible covering, and check the product information when the coating is unclear.

Yes, Caciocavallo cheese melts smoothly and can become stretchy, making it useful for pasta, baked dishes, and sandwiches. It also works sliced on a grill or in a pan, where it softens and browns.

Provolone is a practical substitute for Caciocavallo cheese, especially when you want a similar Italian flavor and melting texture. Mozzarella works when stretch is more important than sharpness, but it gives a milder result.

Wrap Caciocavallo cheese in cheese paper or parchment and keep it refrigerated, ideally in a container that limits drying without trapping excess moisture. Rewrap the cut surface after serving and use it while its smell and texture remain normal.

Yes, you can freeze Caciocavallo cheese, but thawing may make its texture more crumbly. Wrap it tightly in portions and use the thawed cheese in cooked dishes, where the texture change matters less than it would on a cheese board.