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).
From a product and technical food point of view, caciocavallo has the following characteristics:
- Italian cheese typical of the southern regions (former Kingdom of the Two Sicilies: Sicily, Calabria, Campania, Abruzzo, Molise, Basilicata and Puglia). It is also produced in Sardinia.
- Obtained from cow fat milk (Podolica breed), enriched with lamb / kid rennet, salt and possibly lactic ferments.
- Pasta filata.
- 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 (Protected Designation of Origin) mark.
The name caciocavallo could have different etymological origins.
- It is probably attributable to the seasoning / drying method which involves the tying of two forms into a single rope, subsequently placed "astride" a beam.
- Another hypothesis is the marking on the shape that represents a horse, typical of the Kingdom of Naples.
- A "last theory hypothesizes that the caciocavallo, curdled in the fields during the transhumance, was then hung from the backs of the horses during the journey.
There are as many types of caciocavallo as there are production areas. Some variants are also smoked.
Nutritional Characteristics
As anticipated, caciocavallo falls within the fundamental group of foods 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 present in an almost equal measure (31g + 37.7g + 30g).
Caciocavallo has a very high energy intake, mainly supplied by lipids, followed by peptides and finally by carbohydrates (not very relevant).
Fatty acids are predominantly saturated, proteins contain a complete pool of essential amino acids similar to the peptides of the human organism, and carbohydrates are made up of the disaccharide lactose.
Caciocavallo provides significant amounts of cholesterol, but does not show traces of fiber.
Among the vitamins, the concentrations of riboflavin (vitamin B2) and vitamin A (equivalent retinol) stand out.
With regard to mineral salts, high doses of sodium, calcium, phosphorus and zinc are highlighted.
Caciocavallo is a food that is not very suitable for clinical nutrition and especially for the diet of subjects suffering from:
- Overweight: due to the considerable concentration of lipids and calories.
- Hypercholesterolemia: due to the massive presence of cholesterol and saturated fats (even if not listed 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 prohibited food only in the diet of the most sensitive intolerant to this disaccharide. It has no implications for celiac disease.
Thanks to the richness in calcium and phosphorus, caciocavallo can be used in the diet of subjects in growth and at risk of osteoporosis (to facilitate the achievement of the mineral requirements 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 the lacto-ovo vegetarian diet, due to the use of animal rennet (obtained from the stomach of lambs or kids).
According to the Jewish religion, caciocavallo is considered a kosher food, as it is made from cow's milk (a ruminant animal with a split hoof). Obviously, being produced from milk, it cannot be eaten together with meat; however, 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 courses). However, if contextualized in the whole of 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 designation of origin dates back to 1993; this collects and develops the inheritance of the typical name 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 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 trademark, caciocavallo di Silano can be produced in the territories of the regions: Calabria, Campania, Molise, Puglia and Basilicata (DPCM 10 May 1993 - GU n. 196 of 21 August 1993).
It is defined as a semi-hard stretched curd cheese, produced exclusively with cow's milk and matured for at least 30 days, according to the amendments approved by the EU (EC Regulation 1204/2003 of 4 July 2003, in GU n. 193 of 21 August 2003).
The ingredients are: milk, rennet, salt and possibly lactic bacteria.
The shape of the caciocavallo di Silano is oval or truncated cone, with or without a head, weighing 1-2.5 kg.
The consistency is semi-hard.
It has a smooth and thin rind, with the possible presence of inlets due to the use of ties that hold the cheese during maturing.
The paste is homogeneous, compact with few holes and small in size, normally located in the central part of the cheese, where the salt penetrates and spreads later.
The biological starters (spontaneous bacterial flora) are mainly: Streptococcus thermophilus, enterococci, thermophilic lactobacilli and mesophilic lactic bacteria.
Caciocavallo di Silano is an aromatic, delicate and basically sweet cheese if young. It becomes intense and spicy when aged, thanks to proteolysis and lipolysis due to the use of lamb or kid rennet in paste.
The color is straw yellow, more intense in the external paste of the form.
It is produced all year round.
Bibliography:
- Microbiology and Dairy Technology: Quality and Safety - Germano Mucchetti and Erasmo Neviani - Food Technique of New Techniques - page 439: 444.
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