Dairy
Buffalo Caciocavallo
Buffalo caciocavallo is pear-shaped pasta filata from buffalo milk, traditionally tied in pairs to age. Young wheels are elastic and milky; long-aged ones turn piquant and granular with deep savour. Grill young slices, grate aged cheese over pasta, or board with strong wine. High fat rewards careful melting. Store cool once rind has formed.
Track this ingredient
Unit
Characteristics
Preparations
AgedGratedGrilledSliced
Traits
AgeableElastic When YoungPasta FilataPear ShapePiquant When AgedRich
History
IT
Southern Italian caciocavallo forms used local milks including buffalo.
IT
Paired hanging shapes fixed caciocavallo identity in dairy trade.
Buffalo caciocavallo revived as a farmstead specialty.