Smoked Caciocavallo (Italy)
Caciocavallo Affumicato
Smoked Caciocavallo is a cheese from southern Italy made from Cow milk.
About Caciocavallo
Smoked Caciocavallo is a traditional Southern Italian stretched-curd cheese.
It is famous for its distinctive teardrop or pear shape and the "horseback" method used to age it—hanging pairs of cheese over a wooden beam to mature.
Flavor Profile: It features a mild, buttery, and creamy base enriched by a persistent, natural smokiness. While younger versions are sweeter, longer maturation results in a sharper, saltier, and more intense profile. Texture: The cheese has a semi-hard, elastic consistency. Its outer rind is waxy and bronze-colored due to the smoking process, while the inner paste is straw-yellow. Smoking Process: Artisanal versions are often smoked over certified wood shavings, beechwood, or even soft wheat straw.Culinary Uses
- Grilled (Caciocavallo Impiccato): A famous Italian tradition where the cheese is suspended over a fire until it begins to melt, then scraped onto rustic bread.
- Antipasto: Commonly served sliced on charcuterie boards alongside cured meats like prosciutto, crushed olives, or roasted vegetables.
- Cooking: It can be grated over pasta and salads or used as a flavorful filling for sandwiches and pan-fried dishes.
- Pairings: Complements bold flavors like fig jam or chestnut honey, and pairs well with aromatic wines such as Nero d'Avola or Gewürztraminer.
Wine Pairing Caciocavallo Affumicato
Our favorite wine pairing is Etna Rosso.
Caciocavallo is a semi-hard Italian cheese with a slightly tangy flavor and creamy texture. When pairing Caciocavallo with wine, you'll want to consider its tanginess and creaminess, as well as its versatility in dishes.
Here are some wine pairing options for Caciocavallo:
Red Wines
Malbec
Its dark fruit notes (blackberry, plum) complement the smoky, salty profile.Syrah (Shiraz)
The spice in a rich Shiraz echoes the smoky, savory notes of the cheese.Cabernet Franc
Its dark cherry and savory minerality stand up well to wood-fired smoke notes.Carménère
Excellent fruity, full-bodied option.Tinta Barroca
Excellent fruity, full-bodied option.Zinfandel
A full-bodied option to stand up to the sharp, smoked flavor.
Dessert Wines
Aged Port
Vintage Port, or a Tawny Port, can be a delightful pairing with Caciocavallo Affumicato.
The wine's rich flavors of dried fruits, nuts, and caramel, along with its sweetness and smooth texture, will enhance the nuttiness and savory notes of any cheese.
Sherry Amontillado
Sherry Amontillado is a dry and nutty fortified wine that enhances the nuttiness of Caciocavallo Affumicato. Its oxidative notes and complex flavors of almonds, caramel, and dried fruits create a delicious contrast with the cheese.
Madeira
The rich and caramelized flavors of Madeira can complement the nutty and savory notes of aged cheeses, making it a great pairing option.
White Wines
Oaked Chardonnay
The buttery, woody, and complex notes complement the creamy, salty, and intense flavor of smoked cheeses.Marsanne
A savory white that complements the richnessRiesling Spätlese
A slightly off-dry Riesling with vibrant acidity can balance out the strong flavor of a smoked cheese. Look for a German or Alsace Riesling Spätlese with some residual sugar to contrast the cheese's intensity.Rosé:
A fruit-driven rosé can offer a nice contrast to the smoke.
Sparkling Wines
Champagne
A dry Champagne with its toasty notes and lively bubbles can enhance the flavors of smoked cheese and elevate the tasting experience.Prosecco
The bubbles and acidity of Prosecco can cleanse the palate between bites of the cheese, making it a delightful pairing option.Cava
High acidity cuts through the fat.Lambrusco
This slightly sparkling red wine from Emilia-Romagna, Italy, offers a touch of sweetness, bright acidity, and fruity flavors that can balance the richness of smoked cheeses while cleansing the palate.
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