Caciocavallo Lucano

The Lucanian caciocavalli are the most renowned and most famous but also the most prized.
Aroma, flavor and consistency of the pasta make it unique and particular, both aged and fresh.

The healthiness of the Lucanian Apennine pastures rich in water and fresh grass even in summer.
Feeding and well-being of livestock on farms make the quality of the milk unique.

Processing technique is still entirely artisanal, the aging rooms often in caves with an ideal natural temperature.
These are all aspects that combine to make Lucanian caciocavallo unique and precious.

The processing is completely handmade.
The dairies or shepherds, as soon as the milk is milked in the territories of the Lucan Apennines, the heart of Basilicata, carry out a first filtering before heating it to a temperature of 35-38 ° C and often curd it with kid rennet.

After a maturation phase, they separate the curd from the whey.
They cut the curd into large pieces and put on the “tompagno”.
Then they cut it into long thin slices in a spinning tub at a temperature of 85-90 ° C.

At this point there is the final stage of processing.
The cheese maker shapes the pasta with energetic hand movements to give it the typical shape we all know.
As soon as it is produced, they immerse the caciocavallo in cold water for about 2-3 hours and then in brine for about one or two days.

After salting, it is left to dry for a few days.
Generally in the same processing room, until it takes on a color that goes towards the golden straw.
After that they put it in the aging rooms at a temperature of about 15 ° C which are often natural caves.

Caciocavallo Podolico Lucano

Podolico Lucano is a stretched curd cheese and comes from podolica cattle farms kept in the wild.
The Podolica breed is bred throughout the Southern Apennines of Basilicata and in particular in the area of Calvello and Moliterno.

Caciocavallo that is obtained from the milk of cattle reared in these areas of the Lucanian Apennines has a taste, flavor and quality that makes it unique among stretched curd cheeses.

This particular caciocavallo is characteristic of these areas of the Apennines, because the Podolica breed adapts very well to outdoor life and to the low temperatures of the area where there are very cold and snowy winters.

Podolic cows feed exclusively on pasture and are milked once a day.

Caciocavallo Podolico is aged for months or even years.
The longer the seasoning, the more intense aroma and compact mellowness increases as well as the slightly spicy aftertaste.

Caciocavallo ideas and recipes

Caciocavallo is a food that can be enjoyed in any way.
Especially raw as an appetizer or even as a main course(typical of the peasants of Basilicata) but it is also good as a condiment for first courses such as risotto or pasta dishes.
Caciocavallo is excellent as an appetizer accompanied with vegetables, simply with bread, or with red meat.

Hanged caciocavallo
The caciocavallo hanged is the king of all variants to the simple raw taste with bread as an appetizer.
This variant can also be enjoyed as a main course by melting the caciocavallo on toasted slices of bread.

Crostoni with caciocavallo
Very simple recipe and variant of the hanged caciocavallo. Cut some slices and arrange them on slices of bread and pass them in the oven until the caciocavallo becomes golden brown.
You can also serve them with berry jam.

Grilled Caciocavallo
It is one of the simplest recipes to prepare as it is enough to put slices of caciocavallo in a non-stick pan. When the slices of caciocavallo are well roasted and golden on both sides, transfer them to the serving tray and serve hot.
It is important: serve them and enjoy them hot.

Meatloaf stuffed with spinach and caciocavallo.
This is a variation of the classic meatloaf with spinach and mozzarella.
The variant with Caciocavallo gives it a more intense and much more compact flavor.

Risotto with speck, radicchio and caciocavallo
A rustic dish with a strong and balanced flavor but also with a slightly spicy flavor, which also depends on the seasoning of the caciocavallo.