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Caciocavallo

Caciocavallo is a traditional Italian pasta filata, or stretched-curd, cheese made mainly from cow’s milk and sometimes sheep’s milk.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Caciocavallo is a traditional Italian pasta filata, or stretched-curd, cheese made mainly from cow’s milk and sometimes sheep’s milk. It is especially associated with southern Italy and is known for its teardrop or gourd shape, firm rind, and flavor that becomes sharper with aging.

Origins and production

Caciocavallo is a traditional cheese of southern Italy made by the stretched-curd method. Sources describe it as being produced from cow’s milk, sheep’s milk, or both, depending on the variety.

Appearance and aging

The cheese is typically shaped like a teardrop or gourd and aged while hung up, which helps explain its name. As it matures, the rind hardens and the flavour becomes more intense.

Flavour and culinary use

Caciocavallo is often compared with provolone in taste and style. It is eaten as a table cheese, grated, or melted in cooked dishes.

Protected varieties

One well-known protected form is Caciocavallo Silano DOP, linked to specific areas in southern Italy. This designation identifies a traditional regional product with controlled production standards.

Key facts

  • Caciocavallo is a pasta filata cheese, made by stretching the curd.
  • It is produced throughout southern Italy, including the Apennine Mountains and Gargano peninsula.
  • The cheese is teardrop- or gourd-shaped and often hung during aging.
  • Flavour ranges from mild when young to sharper when aged.
  • Caciocavallo Silano DOP is a protected regional variety.
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Canadian context

It is sold in Canada through Italian cheese importers and specialty food retailers, and it may be of interest to Canadian readers as part of the Italian culinary tradition.

Frequently asked questions

What is Caciocavallo?
Caciocavallo is a southern Italian stretched-curd cheese made mainly from cow’s milk, sometimes sheep’s milk.
Why is it called Caciocavallo?
The name is commonly explained as referring to cheeses hung in pairs over a support during aging, resembling saddlebags.
What does Caciocavallo taste like?
It is usually mild when young and becomes sharper and more pungent as it ages.
What shape is Caciocavallo?
It is usually shaped like a teardrop or gourd.
Is there a protected version of Caciocavallo?
Yes. Caciocavallo Silano DOP is a protected regional variety produced in parts of southern Italy.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Caciocavallo
    Supports: Basic definition, milk sources, southern Italian origin, shape, and comparison to provolone.
  2. Cheese.com — https://www.cheese.com/caciocavallo/
    Supports: Semi-hard stretched-curd cheese, meaning of the name, texture, flavour, and common uses.
  3. La Cucina Italiana — https://www.lacucinaitaliana.com/glossary/caciocavallo-cheese
    Supports: Southern Italian origin, texture, aging, shape, rind, and smoking.
  4. Google Arts & Culture / Italian Ministry of Agricultural Policies — https://artsandculture.google.com/story/caciocavallo-silano-ministero-delle-politiche-agricole-alimentari-e-forestali/vgXhweeE0QQA8A?hl=en
    Supports: Caciocavallo Silano as one of the oldest and most typical southern Italian spun-curd cheeses.