Caciocavallo Silano Cheese

Caciocavallo Silano is a classic Italian cow’s milk cheese with a rich history and unmistakable character. A member of the pasta filata, or pulled-curd, family, it’s crafted in a similar way to mozzarella: fresh curds are heated, stretched, and shaped by hand. But while mozzarella is eaten fresh, Caciocavallo is tied at the top and hung in cellars to age, slowly developing both its iconic form and signature flavor. Over several months, the ball elongates into a bulbous gourd-like shape with a rounded nub at the top, an appearance that inspired its name, which loosely translates to “cheese on horseback.” According to tradition, the name also recalls the days when cheeses were strung across donkeys or horses for transport to market, dangling just as they would in the cellar beams.

This half-pound portion offers the perfect introduction to Caciocavallo Silano’s unique qualities. The cheese is firm yet supple, with a smooth, chewy texture that reveals buttery richness balanced by tangy, slightly peppery notes. A faint yogurt-like zest lingers on the palate, creating a flavor profile reminiscent of a young Provolone. Versatile in the kitchen, Caciocavallo Silano can be grated over pasta or pizza, melted into baked dishes, or sliced and served with salumi for a rustic antipasto. Its bold yet balanced taste makes it an excellent companion to cured meats, olives, and hearty breads, while also pairing beautifully with a robust Italian red wine.

• Pairings: Nero d’Avola, Chianti, or Montepulciano d’Abruzzo.