Caciocavallo is a raw, stretched-curd cheese with coagulation due to the fermentation acidity, historically produced in three different geographical areas: the Balkans, Russia and Italy.  In our country, Caciocavallo was once produced exclusively in the southern regions, but since the end of the last century, its production has spread throughout Italy, especially in the Po Valley. It’s similar to Provolone, but with a medium maturity; it has a compact, buttery and without holes paste, white or straw-coloured and with a sweet and delicate taste in young cheeses. In aged cheeses, it tends to become harder and drier, assuming a more piquant flavour.


It is produced in various moulds, traditional and different according to the region of origin, but all distinguished by a characteristic pyriform shape with an enlargement in the lower part. At the neck it narrows and forms a small upper ball. Ropes are attached to the neck to hang the product during maturation.  The different shapes correspond to different weights, ranging from 1.5 to 3 kg, although it is not uncommon to find products with higher weights. The average Caciocavallo aging period is 1-2 months, although it can reach 6 months / 1 year. On the outside, the mature cheese has a thin, smooth, uniform, consistent rind, free of alveolus and folds.