Caciocavallo
Stretched-curd cheese, fresh or aged
Caciocavallo and Provoloncino Pasta Filata
Caciocavallo from Raimo Vincenzo Dairy & Brothers is one of the great protagonists of the Campanian dairy tradition: a stretched-curd cow's milk cheese, available in fresh and aged varieties, with a characteristic and enveloping flavour.
It has a spherical or pear-shaped form — the typical "pear" shape that characterises Campanian stretched-curd cheeses — with a white-cream paste, soft and with a sweet and delicate flavour in the fresh version. The aged version develops a more assertive and persistent aromatic profile, with intense notes that make it ideal as a table cheese or for grating.
Shelf life ranges from 1 day for the freshest version to 150 days for the aged version, providing versatility for every consumption need.
Caciocavallo is made with: fresh cow's milk (from certified livestock farms in the Campania region), natural lactic bacteria, rennet and salt.
The pasta filata is obtained using the traditional method: after ripening the curd, it is hand-stretched in hot water. The shape is then hand-moulded and left to mature: fresh for quick consumption, or aged in controlled environments for up to 150 days for the development of more complex aromas.
- Shape: spherical or pear-shaped
- Paste colour: white-cream
- Aroma: characteristic, pleasant
- Flavour: characteristic pleasant, more intense with ageing
- pH: 5,00 – 5,20
- Fat: 20 – 22%
- Protein: 25 – 27%
- Moisture: 50 – 55%
- Shelf life: from 1 day (fresh) to 150 days (aged)
- Storage: 0 / +4°C
- Community mark: n° 15/133