The term “ podolico ” refers to the. INGREDIENTS: 1 finger-thick slice of fresh Caciocavallo, type 0 flour, extra virgin olive oil, 1 lemon, 1/2 teaspoon of cumin powder. 1 piece of caciocavallo cheese (per person) To begin with, mix garlic with basil in olive oil and leave it standing from 30 minutes to one hour. Why is it called horse cheese? The name (which translates as horse cheese) derives from the fact that these cheeses are hung up to age in pairs, rope-bound and slung over a wooden board or beam. Przykładowe przetłumaczone zdanie: In the fridge he found a rather sizeable platter of caponata and a big piece of Ragusan caciocavallo cheese. 20 Caciocavallo and Mozzarella are pulled cheese. Today, Virginio has prepared a 6-month-old caciocavallo for us to taste. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Provolone. Made with cow’s milk, it is a raw stretched cheese salted in brine. Cheese attributes were used to describe the flavor, texture, and appearance of cheeses. During the cheese-making process, acidic milk is brought to the laboratory and then placed on wooden shelves in chambers and caves, following tradition. Its name, caciocavallo (literally, "cheese on horseback"), is related to the first cheeses ever made in ancient Rome. Some theories about the name link it to a similar Turkish cheese called “qusqawal. The flavor of Caciocavallo cheese varies depending on its age. Frank and Sal - Genuine Locatelli Pecorino Romano By the Pound. Its name, which translates to “cheese on horseback,” comes from the way the cheese is traditionally tied with a rope and hung over a wooden board to age. Caciocavallo cheese can be spicy or sweet depending on the rennet used. It is most often produced in parts of Italy and the Balkans. It is a pasta filata cheese of medium or long pro-teolytic-lipolytic ripening, produced exclusively from raw cow milk, and coagulated with lamb rennet paste. Now that’s a lot of cheddar! Caciocavallo Podolico Cheese. Cavallo means horse. 1263/96). Step 3) – Grate the cheese. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. , 2016), in Picante cheese (Freitas et al. Delicious. Bring a large pot of water to a boil; add salt. Wyke Farms Cheddar. Drizzle bread on one side with 1 tablespoon olive oil. Author Topic: Caciocavallo cheese (Read 809 times) 0 Members and 1 Guest are viewing this topic. It is most often produced in parts of Italy and the Balkans. Caciocavallo: This Italian cheese is similar to provolone. Search from Caciocavallo stock photos, pictures and royalty-free images from iStock. Pokud se sýry vyrábí ze syrového mléka bez přídavku kultur mléčného kvašení. Fry the cruschi peppers in plenty of peanut oil at 170°C/338°F. Caciocavallo is another familiar “pasta filata,” or “stretched-curd” cheese originating from Southern Italy. There are many hypotheses concerning the origins of the name. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. This cheese is drier, sharper, and stronger than the dolce, so it’s best enjoyed for dessert, cooking, and grating. Cook spaghetti until just before al dente (or one minute less than instructions on package); drain and add to the pan with the reduced Caciocavallo sauce. In stock, ready to ship. This cheese is the symbol of the cheese-making tradition of Southern Italy, a. I could've bought provolone cheese an my local grocer. Calories and nutrition facts of caciocavallo. Its name refers to the technique (still used) of hanging the cheeses in pairs, tied with a string, to age across a beam. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. We hand-select wheels in Italy every year and hand-crack them in our stores. However, Caciocavallo Silano cheese producers are obliged to follow the regulations for production of the PDO designation (DPCM 196/93, Rome, Italy) that include ruling of milk origin and treatment, stretching procedure, timing, etc. Made from a blend of goat, sheep and cow milks, robiola is allowed to ripen so it develops a soft, reddish rind. Manufacture of cheese. Now that’s a lot of cheddar! Caciocavallo Podolico Cheese. Charcuterie and Cheese Platters. Among them, the term “Caciocavallo” is used to describe a semi-hard pasta filata cheese historically produced in various Italian regions. The rennet slows down the fermentation. In 1993, some Southern Italian producers founded the Caciocavallo Silano Consortium, and in 1996 the cheese obtained the protected desig-nation of origin (PDO; European Union, 1996). The important part of this motion is that you quickly and thoroughly squeeze / rip the cheese off / away from the main mass using your pointer and thumb. 13. Caciocavallo. History of Caciocavallo. Quickly rinse the slice of cheese through cold running water and coat it. 7. Add the onions and cook until soft 5 minutes. Caciucavaddu; tr. Fresh Cheese Cut Daily, wrapped in protective plastic. Pinch the edges of the dough to form a raised edge. Cut the cheese into thick (1/2-inch) slices. Caciocavallo Podolico is the variety of caciocavallo cheese produced exclusively with the milk of podolic cows, that is, raised in the wild and only at certain times of the year. Made from pasteurized cow's milk. Milk: Cow’s milk. The aim of this study was to determine the effect of the forage preservation method (silage vs. An Italian pasta filata type cheese is made from sheep's or cow's milk. Caciocavallo belongs to the second fundamental group of foods. It’s a sort of Russian doll–like ball of cow or sheep cheese (caciocavallo) with spicy pork ( soppressata) at its center. Algunder Butterkäse. The figure shows the volume of Caciocavallo cheese produced in Italy from 2012 to 2017. Niro et al. Shaped similar to provolone in a pear shape, it is a semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella. Dif-ferent types of Caciocavallo cheeses can be produced with different manufacturing technologies, varying the kind of milk used and its thermal treatment, the use of starter culture and its composition, and the curd and cheese ripening conditions (Niro et al. Remo makes our version with raw cow’s milk and ripens it for at least 60 days. 5 ounce) (3) at Kroger. 23 stretched. Tax included. But when it comes to cheese, they really stand out. 2 log CFU ml −1 of milk). extra-virgin olive oil; 1 ⁄ 2 tsp. 00 Save $1. With its characteristic pear shape and its unique flavor, caciocavallo is the king of the typical cuisine in Molise. Scamorza is an Italian, spun-paste cow’s milk cheese belonging to the pasta filata family. How to taste Caciocavallo Silano. Caciocavallo Silano is a cheese that can be eaten alone or simply with slices of durum wheat bread, choosing among the many products of Southern Italy, such as Pane di Altamura or Pane di Cutro, a candidate to obtain the PDO mark. Caciocavallo is similar in taste to the aged Provolone cheese. Region: USA. It’s one of the worlds oldest cheese, a pasta-filata (stretched curd) type made like mozzarella but aged. Calabro also produces smoked versions of both of these cheeses. Complying with all the directives of its production specification, our Silano is manufactured using. Caciocavallo cheese is considered relatively high in calories. Visit website Directions. The outer rind is golden and smooth. 3 grams of fat; 1. Be sure to carefully read the label of any cheese you plan to eat to ensure it’s pasteurized. $13. This is not a cheese made with horse milk. Learn about its unique shape, history, and culinary significance. The aim of this work was to investigate the antioxidant activity of Caciocavallo cheese made from the milk of 2 breeds, Italian Brown and Italian Holstein, and ripened for 1, 30, 60, 90, and 150 d. How long does caciocavallo cheese last? When the cheese is made from. An Italian cheese, Caciocavallo di Bufala is produced by Quattro Portoni in Bergamo, Italy. Caciocavallo cheese – Peachyeung316 via Wikimedia Commons 6. Add the garlic cloves and cook, turning, until golden, 1 minute. Sheet the dough and put it on a screen or pan. Turn off the heat, add the basil, then use an immersion blender to puree everything until smooth. Size. Similar to mozzarella, fresh curds are heated, stretched, and shaped into a ball. Cheese-ma- “Caciocavallo” is a typical southern Italian king techniques have significantly been modified cheese; the name comes from an ancient mode of 31 La Rivista di Scienza dell’Alimentazione, numero 1, settembre-dicembre 2014, ANNO 43 maturation that involves hanging pieces cheese perties of different types of “Caciocavallo” che. 0 ± 0. In fact the word Caciocavallo should be interpreted as “cacio a cavallo”, where cavallo (literally horse) means the way. Its name, ‘caciocavallo,’ is a combination of two Italian words: ‘cacio,’ meaning cheese, and ‘cavallo,’ meaning horse. Directions. Taleggio ( IPA: [taˈleddʒo]) ( Talegg in Lombard language) is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. Caciocavallo Silano DOP is without doubt one of the oldest and most typical spun curd cheeses of southern Italy. barmalini/Shutterstock. 27 a salty cheese made from sheep’s milk. Cook over medium heat for 3 or 4 minutes. The nonstarter lactic acid bacteria Lactobacillus plantarum CC3M8, Lactobacillus paracasei CC3M35, and Lactobacillus casei LC01, previously isolated from aged Caciocavallo Pugliese cheese or used in cheesemaking, were used as adjunct cultures (AC) or attenuated (by sonication treatment) adjunct cultures (AAC) for the. 99 / Count) AUTHENTIC ITALIAN CHEESE: Enjoy the rich heritage of Southern Italian provinces with every bite of. Warm 2 tablespoons of the olive oil in a saucepan. Lower the oven temperature to 450F, and bake for 15-20 minutes. Natoora ’Nduja £4. The production protocols of the 6 factories involved in the study and the principal indexes of cheese ripening at 180 d were detailed in a previous note by. To do this, place the milk in a container and then place it in a large pot of. Or $1. A traditional Sicilian style cheese is an air dried variation of mozzarella cheese. This dairy tradition, which originated in the Sila Plateau, gradually expanded along the Apennine ridge in. The Caciocavallo are tied in pairs and subjected to drying for a minimum of 15 days time, over a perch. 1/4 cup white vinegar. Due to its low milk production, one Podolica cow can produce a limited number of cheeses per month and it is recognized as a Prodotto Agroalimentare. 1 lb. Fry the disks in hot oil in a skillet or bake them on a lightly greased baking sheet until browned. Younger cheeses have a mild flavor and a smooth texture, while older cheeses have a stronger flavor and a crumbly texture. $49. 0)commercial practice to standardize cheese quality. Find high-quality stock photos that you won't find anywhere else. The different milk percentages, the required rennet amount and the time of coagulum, and the pH of the curd at the stretching point were selected on the basis of preliminary tests, depending on the. In stock, ready to ship. /500 g. The name translates to “cheese on horseback,” which comes from. The rennet will begin to coagulate the curd, let it sit for another hour. Italian cookies are hugely important to Italian desserts, so if you’ve had them before, odds are you’ve. On the Gargano the “ Caciocavallo Podolico “, that particular variety of caciocavallo produced exclusively with the milk. Caciocavallo Silano PDO (DOP in Italian) is a tangy and stringy Italian cheese with a semi-hard paste and an ancient history. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl and mix with a fork to combine. An Italian type of pasta filata cheese made out of sheep’s or cow’s milk, it is produced throughout Southern Italy and the Balkans. Sprinkle in the sliced garlic and reduce the heat to low. Set aside. Smoked Caciocavallo is a Southern Italian matured spun-paste cheese, produced mainly from whole or raw cow’s milk. When the Caciocavallo begins to melt and spin, remove it from above the embers and, being careful not to burn yourself, with the help of a knife remove the soft part and spread it on the slice of bread. And, although. A curiosity: the term 'caciocavallo' derives from the tying of the cheese in pairs, which allows the product to be matured 'astride' a pole. 6 thin slices caciocavallo or provolone cheese; 5 fresh basil leaves, finely chopped; Directions. It is considered one of the most ancient cheese ever made in the Mediterrenean area, as Hippocrate back in 500 B. In the meantime, cut the caciocavallo cheese into slices about 2 cm thick. Grate it when necessary, don’t buy it already grated! In a bowl mix the breadcrumbs together with the. Aged, stretch-curd buffalo cheese. 25/100g, Ocado. sugar; 1 ⁄ 4 tsp. Colour: yellow Flavour: salty, sharp, spicy, tangy Aroma: earthy, strong Vegetarian: no Caciocavallo, which means "cheese on horseback", gets its name from the manner in which the cheese is always tied together in a rope and dangled over a wooden board to drain and age. Forms of Provolone piccante can be as large as 200 pounds. Caciocavallo Silano Cheese Whole. journal; cookbook; recipes; clients; about; contact; interiors; smoked caciocavallo + feta pizzaCaciocavallo is a delectable Sicilian cheese This semi-hard cheese is delicious when melted, grated, or enjoyed on its own. These cheeses have a light, but distinctively smokier aroma and flavour. £3. The PDO certification (DOP in Italian) proves that it. Preheat the oven to 350°F. One is the traditional. Cook for about 1 minute until golden in colour, turn the cheese over and again sprinkle the cheese with some dry oregano and pepper and cook for as long again. The cows, that give the milk, live in their. The cheese is so named because of its traditional shape – a saddle. Caciocavallo is one of the most peculiar Italian cheese varieties: it looks like one cheese, tastes like another, is sometimes referred to as a sub-type of a third, and there’s a fourth one that’s, arguably, a sub-type of Caciocavallo itself. A symbol of the South Italian cheese-making tradition, caciocavallo cheese belongs to the family of stretched-curd cheeses typical of the southern regions, such as. Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce. In the journey south, toward Puglia, no pit stop in Molise is complete without a trip to stock up on gastronomic delights, such as caciocavallo di Agnone, stracciata, manteca, scamorza, and mozzarella. ppagani • 2 May 2014. It is round or elongated, with a collar around its “neck” that forms a “head. Its name’s significance, “cheese on horseback,” derives from the way in which the cheese is tied with a rope and hung to drain. Caciocavallo Silano Cheese. *. Preheat toaster oven or oven to 500°F. See moreColour: yellow Flavour: salty, sharp, spicy, tangy Aroma: earthy, strong Vegetarian: no Caciocavallo, which means "cheese on horseback", gets its name from the manner in which the cheese is always tied together in a. Directions. Just in case you need a little more help than a phonetic key (like I do!) here is a video of native Italian speakers pronouncing Caciocavallo. Cover the pan and let it cook for 1 minute or until it turns golden brown. 8/67g left. $ 18. Once the cheese was shaped and tied, it was placed in another bucket with brine to sit for 24 hrs. 3. kosher salt, plust more; All-purpose flour, for. Caciocavallo name itself probably derives from the habit of hanging the cheese (tied in pairs) over a beam, like a rider boots when horseback riding. It’s one life’s little treats. Provolone is a semi-hard cheese that is often aged for several months, while caciocavallo is a semi-soft cheese that is typically aged for a shorter period of time. Caciocavallo cheese is a delightful semi-hard cheese that hails from Southern Italy – specifically Campania, Calabria, Basilicata, and Apulia. Clean and cut the watermelon and melon into small pieces, then slice the chilies. Browse Getty Images' premium collection of high-quality, authentic Caciocavallo Cheese stock photos, royalty-free images, and pictures. 1 1 ⁄ 4 tsp. 32 lb. Secure checkout. In. The cheese's shape is shaped with a knob and dipped in cold water, where it ages for another two to 12 months. The effect of season of the year associated with changes in feeding and management system (pasture-based vs. One theory behind how this cheese got its name is that it was designed to be carried on. Caciocavallo belongs to the second fundamental group of foods. Size. 75/180g, Amazon. 85 £25. Thinly slice the caciocavallo. 2 lb. Today we're working with 50 liters. 2. Taleggio DOP is the world's oldest soft cheese, having been created in the 9th century in Bergamo, located in the Val Taleggio region of northern Lombardy. Remove the meat and set it aside. And that’s regardless of what type you prefer. Like our Mozzarella and Scamorza, Caciocavallo is made from raw cow's milk with the addition of whey starters. Listen with Music Unlimited. It is a source of high biological value proteins, calcium, phosphorus and riboflavin (vitamin B2). Later, Pliny the Elder (22-79 CE). Duchy Organic Parmigiano Reggiano DOP Strength 6. Cacio cavallo or caciocavallo: the Italian name of the cheese caciocavallo means “Cheese on horseback”. Divine! 8. The cheese is handmade using traditional methods, and aged for at least three months to reach a full and intense flavor. Try adding their smoked scamorza or caciocavallo to a sandwich or toasted panini with fresh greens and thinly sliced cured meats. The proteins in this cheese are of high biological value, providing essential amino acids vital for various bodily functions. Type of Milk: Cow. ’Nduja Spicy Spreadable Salami, £14. Half. 2 ounces caciocavallo cheese (see notes), grated on the large holes of a box grater. oil in a pan with the garlic, a few pieces of chili pepper and the chicory over low heat and. Cover the pan and cook until the egg is cooked as desired, soft or hard. MP3 Music. them, the term Caciocavallo is used to describe a semi-hard pasta filata cheese historically produced in vari-ous Italian regions (Succi et al. oregano. The contents of moisture and free amino acid of the different cheeses are shown in Fig. Caciocavallo pronounced ca‧cio‧ca‧vàl‧lo is a hard, raw cow’s milk cheese. Each sandwich gets roughly a half pound of the rare caciocavallo podolico cheese, which retails for upwards of $50 per pound. 95. 20 Enero 2022. The important thing is to get high quality cheese. Feature Image: Flickr user Nataraj Metz ( CC BY-NC-SA 2. $58. Facebook/Jerry's Gourmet. 97), whereas appearance had a lesser effect (k. Initially known by the name of Caciocavallo, it lost its historical name after acquiring the recognition of PDO. 22 4) Scamorza. The irregular spherical shape and the string that ties this aged stretch-curd buffalo cheese make it unique and recognisable. 3. 5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. Caciocavallo La Sorresina Cheese. Key words:Caciocavallo cheese , sensory analysis ,Mash the zucchini with a wooden spoon on the side of the pan to create a loose zucchini sauce. 22 reviews. The same weight contains 38% protein and 25% fat. 60/ kg-Quantity + Add Reviews (17) Sainsbury's Cottage Cheese, Fat Free 300g. Calabro cheeses are ideal for charcuterie platters and. Caciocavallo Silano is a cheese that can be eaten alone or simply with slices of durum wheat bread, choosing among the many products of Southern Italy, such as Pane di. Lazio, Italy. Calorie Goal 1890 Cal. Casa Del Caciocavallo Farms, INC, Gardiner, New York. You can try Baked Potato Fans with Herb Butter as. ↔ ( 25 ) La protection du nom «Caciocavallo» n'est pas demandée. In the first place, it strengthens the natural theologian of the seventeenth. Tax included. It has a characteristic pear shape, with a length of about twenty centimeters and a weight that generally varies from 1 to 3 kilos. Slice the caciocavallo into small cubes. Caciocavallo belongs to the second fundamental group of foods. 10 kg. 1. Murray’s and Alma Gourmet both carry and ship caciocavallo. Cook for about 10 minutes, or until some of the liquid has evaporated. It’s this high-fat, richly herbaceous milk that earns Caciocavallo Podolico cheese upwards of $50 a pound. Hand Cut approx 10. The manufacture was carried out at the industrial plant Ignalat (vat of about 200 liters),. Caciocavallo is a soft cheese with high consistency, as well as stringy and elastic texture. Brown the cheese in a small amount of very hot oil. Bake it at 350°F to 375°F for about 10 minutes, or until the cheese is bubbling and slightly browned on top,. Caciocavallo Podolico. 2 Fry the shallots for 1 minute and add the arborio rice and mix well. These reports proved that cheeses made from a mixture. Boil one half in hot water and mash it to have a puree. 3 tablespoons of vinegar. Get the guide. based vs. The milk, rich in cream, is carried, soon after the milking, to the cheese factories where it is worked. Sprinkle in the sliced garlic and reduce the heat to low. Caciocavallo is typically aged for 2-6 months, and its. Gouda Cheese. Fat 59 g. Dif-ferent varieties of Caciocavallo cheese are manufactured in southern Italy, including Caciocavallo Silano, Moli-sano, Pugliese, and Corleonese. When the oil is hot, carefully lay in the slices of cheese. Quick and easy recipe: farfalle pasta with caciocavallo silano. Think of us as your specialty cheese shop. of cold retard, the dough is looking very nice! I am thinking of a two-hour room temperature warm-up before I begin. Add the yeast, whisk to combine, and allow to sit for 10 minutes while the yeast blooms. Sicilian tradition wants very seasoned Caciocavallo cheese, but Parmigiano Reggiano or Pecorino Romano cheese are a good choice too for this recipe. It is a source of high biological value proteins, calcium, phosphorus and riboflavin (vitamin B2). C. According to the data, the total volume of Caciocavallo cheese produced fluctuated over the. The cheese-making process was carried out using the standard Caciocavallo cheese-making technology, introducing changes when appropriate. How provolone is made: Provolone is an aged, stretched-curd cheese made from cow’s milk. 7. Sauté the onion until it becomes translucent. After stirring, let the milk sit for a further 30 minutes so that the culture can get to work. Pinch the edges of the dough to form a raised edge. 56 grams of protein; 31. Some Caciocavallo cheeses (C3b PDO, C3c, C3d) had moisture levels of values of ca. Add the tomatoes, tomato paste, sugar, ¾ cup water. Mulino Bianco Italian Cookies Mulino Bianco is Italy’s favorite bakery company. Caciocavallo Podolico Colantuano. straddling, upon a horizontal stick or branch. Fresh Ricotta (Available in 1. Chop the chili pepper in ⅛” pieces. . Caciocavallo cheese dates back to roughly the. 1 - 1. This search takes into account your taste preferences. It also has a slightly sour taste that sets it apart from mozzarella. Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese. Ideally, the formed arancini are then refrigerated for at least 15 minutes before completing the final steps: dredging and frying. Cook, stirring for 1 minute so that all the rice grains are coated. , 2017). It is commonly used in pizza and can be melted without separating. Di Pasquo’s caciocavallo is available in different ages and flavors. $32. The cheese is characterized by a smooth and thin crust, its pasta is more or less hard and spicy depending on the seasoning. Caciocavallo is a cheese made from cow’s milk typical of southern Italy. By Brandy, Executive Producer, ALOR Italy July 13, 2022. Sicilian tradition wants very seasoned Caciocavallo cheese, but Parmigiano Reggiano or Pecorino Romano cheese are a good choice too for this recipe. A cheese this old is worth $40 a kilo, which translates into. I've been working a few new ones into my own repertoire: Here are five Italian cheeses to confidently ask for by name. C. 2-3 slices of Caciocavallo cheese. 🔒%. The label indicated it was "Provolone Cheese - Caciocavallo" and was made in Italy. ↔ W lodówce znalazł solidną porcję caponaty i duży kawałek sera ragusańskiego. Place the pieces of breaded chicken in a baking dish (16). Place on a wire rack and toast in toaster oven or oven until warm and just beginning to brown, about. Gouda cheese is a semi-hard cheese that can be used as a substitute for Caciocavallo. Prep 5 min Cook 10 min Serves 4 as starter or sharing dish, 2 as a main course 1 tbsp runny honey 1-2 tbsp red-wine vinegar 1 big pinch dried oregano 1 pinch red chilli flakes 1 pinch salt Olive. Hint: Cover the pan to make sure the egg cooks also on top. The cheese may be oval or conical, with or without a testina (head), depending on the local customs. The history of the cuisine of peoples from different countries is full of original and even funny names. Caciocavallo is a food belonging to the whole milk and derivatives; more precisely, it is a non- dairy cheese (because it contains little lactose). Caciocavallo originates from Southern Italy and is a traditional, stretched curd cheese made from cow or ewes milk and currently even buffalo milk. Cheddar is one of the most popular type of cheese in the world. Stale bread is ideal because once it’s hard, you can simply grate it and combine it with chopped parsley, minced garlic, grated caciocavallo cheese, and season with salt and pepper. 1. 00 Save $3. Reserve 1/2 cup cooking liquid; drain pasta. 88) and texture (k = 0. Here are our top Top 12 Southern Italian Cheeses, including, but not limited to, Pecorino, Caprino d’Aspromonte, Provolone, Caciocavallo, Burrata, etc. The Caciocavallo is a Sicilian cow cheese produced in the whole of south Italy and in particular in Sicily, in different part of the island. is possibly Molise’s most famous traditional specialty, particularly in hills, full of cattle and sheep. This sharp cheese does differ in the texture, as pecorino romano is firm and chalky while. Cheese Manufacturer. 5 kg. Heat 3-4 Tbsp. Via dell’agricoltura, 75, 87058 Camigliatello Silano CS, Italy +39 329 540 6108. Mix the breadcrumbs, grated pecorino, dried oregano and olive oil in a bowl then sprinkle over each pizza (photo 16). Caciocavallo is a matured spun-paste cheese typical of Southern Italy.