Caciocavallo vs Casizolu
Caciocavallo
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Caciocavallo is an Italian stretched-curd cheese made from cow's milk. The usual shape is a pear or a small gourd, with a narrow neck where a cord is tied. Makers hang the cheeses in pairs over a beam, and that pose explains the name. A thin natural rind covers a firm pale paste that slices cleanly. Young cheese is mild and supple, and older cheese turns drier, saltier, and fit for grating.
Casizolu
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
Casizolu is a stretched-curd cheese from Italy, made with cow's milk and shaped like a pear with a small head. Makers tie that head and hang the cheeses in pairs while they dry, much as they do with other Italian hanging cheeses. The paste is pale, compact, and elastic when the cheese is young. A thin, smooth rind turns yellow as the piece ages. Sardinia is the island where this form is traditional, and the milk is cow's milk rather than the sheep's milk more common there.