milk and derivatives

Caciocavallo

What is Caciocavallo

Caciocavallo is a food belonging to the whole of milk and derivatives; more precisely, it is a non-dairy cheese (because it contains little lactose).

A source of high biological value proteins, calcium, phosphorus and riboflavin (vitamin B2), caciocavallo is part of the II fundamental group of foods.

From a product and technical food point of view, caciocavallo has the following characteristics:

  • Italian cheese typical of the southern regions (ex Kingdom of the Two Sicilies: Sicily, Calabria, Campania, Abruzzo, Molise, Basilicata and Puglia). It is also produced in Sardinia.
  • Made from cow's milk fat (Podolica breed), enriched with lamb / kid rennet, salt and possibly lactic ferments.
  • Spun paste.
  • Seasoned.
  • It can be sprinkled with paraffin as an insulator / protection.
  • It enjoys the recognition of Traditional Italian Agri-food Product (PAT). That of Silano (Caciocavallo di Silano) has obtained the DOP mark (Protected Designation of Origin).

The name caciocavallo could have different etymological origins.

  • It is probably due to the method of seasoning / drying which involves the binding of two forms in a single rope, subsequently placed "on horseback" of a beam.
  • Another hypothesis is the branding on the shape that represents a horse, typical of the Kingdom of Naples.
  • A final theory suggests that the caciocavallo, curdled in the fields during the transhumance, was then hung on the back of the horses during the journey.

There are as many types of caciocavallo as there are production areas. Some variants are also smoked.

Nutritional Features

Edible part100.0%
water30, 0g
Protein37, 7g
Prevailing amino acidsB.C. Glutamic
Amino acid less presentcystine
Lipids TOT31, 1g
Saturated fatty acids-mg
Monounsaturated fatty acids-mg
Polyunsaturated fatty acids-mg
Cholesterol-mg
TOT Carbohydrates2.3g
Starch0.0g
Soluble sugars2.3g
Dietary fiber0.0g
Soluble fiber0.0g
Insoluble fiber0.0g
Power439, 0kcal
Sodium-mg
Potassium-mg
Iron0.3mg
Football860, 0mg
Phosphorus590, 0mg
Thiamine0.01mg
Riboflavin0, 45mg
Niacin0, 0mg
Vitamin A420, 0μg
C vitamintr
Vitamin E0, 43mg

As anticipated, the caciocavallo is part of the fundamental food group called "Milk and Derivatives" (Group II); as such, it is characterized by its richness in high biological value proteins, calcium, phosphorus and vitamin B2 (Riboflavin).

In caciocavallo, fats, proteins and water are almost the same (31g + 37.7g + 30g).

Caciocavallo has a very high energy supply, mainly provided by lipids, followed by peptides and finally by carbohydrates (not very important).

Fatty acids are mostly saturated, proteins contain a pool of essential amino acids complete and similar to the peptides in the human body, and carbohydrates are made up of lactose disaccharide.

Caciocavallo brings significant amounts of cholesterol, but shows no trace of fiber.

Among the vitamins, concentrations of riboflavin (vitamin B2) and vitamin A (retinol equivalent) stand out.

With regards to mineral salts, high doses of sodium, calcium, phosphorus and zinc are highlighted.

Caciocavallo is a food not well suited to clinical nutrition and above all to the diet of those affected by:

  • Overweight: due to the high concentration of lipids and calories.
  • Hypercholesterolemia: due to the massive presence of cholesterol and saturated fats (although not shown in the table).
  • Hypertension: especially in cases of sodium-sensitivity, the risk of pathological aggravation increases.
  • Metabolic syndrome: for all the reasons mentioned.

The marginal presence of lactose makes caciocavallo a food prohibited only in the diet of intolerant people who are more sensitive to this disaccharide. It has no implications for celiac disease.

Thanks to the richness in calcium and phosphorus, caciocavallo can be used in the nutrition of growing individuals and at risk of osteoporosis (to facilitate the achievement of the mineral requirement linked to the health of the skeleton).

Caciocavallo is excluded from the vegan diet.

Despite being a derivative of milk, traditional caciocavallo is not relevant to vegetarian lacto-ovo feeding, due to the use of animal rennet (obtained from the stomach of lambs or kids).

For the Jewish religion, caciocavallo is considered a kosher food, as it is made from cow's milk (ruminant animal with cloven hoof). Obviously, being produced from milk, it cannot be eaten together with meat; moreover, the consumption of the two foods must be separated by at least 6 hours.

Caciocavallo is also tolerated by the Muslim religion (halal food).

It should not be admitted by Hinduism due to the presence of animal rennet.

Caciocavallo can be used as an ingredient in many recipes (appetizers, first and second). However, if contextualised in all the cold dishes, it is essential that the frequency of consumption is sporadic (at most twice a week) and that the average portion is approximately 50 g (220 kcal).

Caciocavallo di Silano

Caciocavallo di Silano is a product whose denomination of origin dates back to 1993; this collects and develops the heritage of the typical denomination of "Caciocavallo".

Most of the information available on Caciocavallo, regarding the chemical-nutritional and technological profile, concerns precisely that of Silano; however, still today many producers choose not to enjoy the recognition and to maintain their own specific local identity. Some examples are: Caciocavallo degli Alburni, Podolico, Agnone, Provola Silana, Sorrentino etc.

According to the production disciplinary and the DOP mark, the Silano caciocavallo can be produced in the territories of the regions: Calabria, Campania, Molise, Puglia and Basilicata (DPCM 10 May 1993 - Official Gazette No. 196 of 21 August 1993).

It is defined as a semi-hard cheese with a spun paste, produced exclusively with cow's milk and aged for at least 30 days, according to the modifications approved by the EU (EC Regulation 1204/2003 of 4 July 2003, in Official Journal No. 193 of 21 August 2003).

The ingredients are: milk, rennet, salt and possibly lactic acid bacteria.

The shape of the caciocavallo di Silano is oval or truncated-conical, with or without a head, for a weight of 1-2.5 kg.

The consistency is semi-hard.

It has a smooth and thin crust, with the possible presence of inlets due to the use of strings that hold the cheese during the seasoning.

The dough is homogeneous, compact with small holes and small in size, normally located in the central part of the cheese, where the salt penetrates and diffuses later.

The biological starters (spontaneous bacterial flora) are mainly: Streptococcus thermophilus, enterococci, thermophilic lactobacilli and mesophilic lactic bacteria.

Caciocavallo di Silano is an aromatic cheese, delicate and basically sweet if young. It becomes intense and spicy as it is aged, thanks to proteolysis and lipolysis due to the use of lamb rennet or kid in paste.

The color is straw yellow, more intense in the external paste of the form.

It is produced all year round.

Bibliography:

  • Dairy Microbiology and Technology: Quality and Safety - Germano Mucchetti and Erasmo Neviani - New Techniques Food Technique - pag. 439: 444.