Caciocavallo
Cheese
Top 10 pairings
Caciocavallo is a stretched-curd (pasta filata) cheese of southern Italy, traditionally shaped like a teardrop or gourd with a small knotted neck and aged hanging in pairs slung over a beam. Made chiefly from cow's milk, it ranges from mild and supple when young to firm, golden and piquant with months of aging.
Picking a good onedrag
Sound rind, clean pasteMouldy, slimy, off-smelling
Wrapped pieceStill goodSilano DOP may be raw or only thermised milk, so read the label. CDC: pregnant, 65+ or immunocompromised? Pick pasteurised, or heat it steaming hot.
Cut faceCompact, the cut face a little dry
The rindIntact, a little dry or dulled
Smell at the cutClean and savoury, nothing off