Aged stretched curd · Campania
Caciocavallo
By Casa Madaio · Campania, Italy
An aged stretched-curd cheese from southern Italy, hand-shaped into a saddlebag form (hung 'astride' a pole, hence the name). As it ages, it develops a firm paste and intense aromas; here the di grotta version from Casa Madaio.
Aged stretched curdPaste
SaddlebagShape
Cow's milkMilk
CampaniaRegion
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Spiciness
MildSpicy
Tasting
Appearance
Smooth golden-yellow rind, saddlebag shape.
Aroma
Intense, grassy.
On the palate
Firm, melting, savoury, long finish.
Aromas
GrassHazelnutButterA hint of piquancy
Pairings
CheeseboardPan-fried / grilledBaked pastaAglianico / Primitivo
IIIThe producer
Casa Madaio (Eboli, Salerno, Campania), a renowned southern affineur; the organic version is Quattro Portoni (buffalo milk).
VSpecifications
- Origin
- Campania, Italy
- Format
- Saddlebag ~2 kg
- Packaging
- Case of 2
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-026
Information
- Milk
- Cow's milk
- Paste type
- Stretched curd (pasta filata), aged
- Ageing
- Long (di grotta)
- Raw / pasteurised milk
- To be confirmed
- Appellation
- Not protected (Caciocavallo Silano DOP is separate)
The cheese