Caciocavallo di Castelfranco*

Caciocavallo di Castelfranco is a type of cheese that is produced in the Campania region of Italy. It is a semi-hard cheese that is made from cow’s milk and has a distinctive pear shape. The cheese is named after the town of Castelfranco in the province of Salerno, where it is traditionally produced. It is also produced in other towns and communes in the region, including Cava de’ Tirreni, Nocera Inferiore, and Roccapiemonte.

Caciocavallo di Castelfranco has been recognized as a PAT (Traditional Agri-Food Product) by the Italian government. This means that it is produced using traditional methods and has a unique flavor and quality that is specific to the region. The cheese is made by heating the milk and adding rennet to curdle it. The curds are then cut and placed in molds to shape the cheese. It is then aged for several months, during which time it develops its distinctive flavor.

One popular recipe that uses Caciocavallo di Castelfranco is pasta alla sorrentina. This dish is made by cooking pasta and then mixing it with a tomato sauce that is made with fresh tomatoes, garlic, and basil. The pasta is then topped with slices of Caciocavallo di Castelfranco and baked in the oven until the cheese is melted and bubbly. Another recipe that uses this cheese is pizza alla pala, which is a type of pizza that is baked on a long wooden paddle. The pizza is topped with tomato sauce, mozzarella cheese, and slices of Caciocavallo di Castelfranco.

– “Caciocavallo di Castelfranco.” Prodotti Tipici Campani.
– “Caciocavallo di Castelfranco.” Italian Food Excellence.
– “Pasta alla Sorrentina.” Giallo Zafferano.
– “Pizza alla Pala.” Giallo Zafferano.