Smoked Caciocavallo (Italy)
Caciocavallo Affumicato

Caciocavallo Affumicato is a traditional Southern Italian stretched-curd cow cheese particularly known in regions like Puglia.

Caciocavallo Affumicato 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.

The cheese has a mild, buttery, and creamy base enriched by natural smokiness. Younger versions are sweeter. Aging results in a sharper, saltier, and more intense profile.

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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.

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Excellent Wine Pairings

Pair Smoked Caciocavallo with wines from the same region - Southern Italian Reds (Campania, Puglia, Sicily).

Avoid light, delicate whites, which will be overpowered. Caciocavallo Affumicato pairs best with wines that can stand up to its savory richness or complement its smoky profile.

• Aglianico

  A top regional pairing from Southern Italy. Its strong structure stands up to the intense, salty smoked flavor.

• Primitivo & Negroamaro

  Rich, fruity Southern Italian reds that complement the smoky, savory notes.

• Nero d'Avola

  Nero d'Avola (Black from Avola) is a full bodied red wine from Sicilia. It offfers berry flavors and spices that balance the cheese's richness.

• Oaked Chardonnay

  The buttery, toasty flavors of wood aging complement the creamy and smoky nature of the cheese.

• Fiano or Greco di Tufo

  Full-bodied Southern Italian whites that can handle the flavors of a Smoked Caciocavallo.

• Sparkling Wines

  A chilled, slightly sweet Lambrusco or a dry sparkling wine can act as a refreshing, palate-cleansing contrast.

Sparkling Wines

• Prosecco

  The bubbles and acidity of Prosecco can cleanse the palate between the bites of a Caciocavallo Affumicato, making it a delightful pairing option.

• Franciacorta

  This Italian Champagne copy with toasty notes and lively bubbles can enhance the flavors of smoked cheese and elevate the tasting experience.

• Lambrusco

  Lambrusco is a slightly sparkling red wine from Emilia-Romagna. It offers a touch of sweetness, bright acidity, and fruity flavors that can balance the richness of a Caciocavallo Affumicato while cleansing the palate.

Dessert Wines

• Vin Santo

  Vin Santo pairs exceptionally well with Caciocavallo Affumicato because it creates a classic contrast pairing, balancing intense savory, smoky, and salty flavors with sweet, oxidative notes. The pairing works through a combination of sweet-and-smoky contrast and the structural breakdown of fat by alcohol.

• 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.

• Madeira

  The rich and caramelized flavors of Madeira can complement the nutty and savory notes of smoked cheeses, making it a great pairing option.

Personal Preferences

Personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.

Consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:

• Crusty Bread and Crackers
• Nuts, Peanuts and Fries
• Grapes and Berries
• Olives and Garlic
• Figs and Rasins
• Apple and Honey
• Sliced Pear
• Dark Chocolate
• Rosemary and Thyme

If it Grows Together

If it grows together it goes together.

Pairing locally is a great way to learn more about wine and cheese:

France

Chèvre from Loire is great with Sauvignon Blanc from Loire.

Munster from Alsace is great with Gewürztraminer from Alsace.

French Sauternes with French Roquefort.

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Italy

Strong Gorgonzola pairs perfectly with Barolo.

Pecorino pairs well with Chanti.

Pino Grigio goes well with Mozzarella.

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Spain

Manchego is gorgeous both with Cava and Rioja.

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Alpine

Alpine wines were made with dishes like Raclette in mind.