Caciocavallo vs Pallone di Gravina
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.
Pallone di Gravina
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Stretched curd
- Rind
- Natural rind
- Country
- Italy
- Place
- Apulia and Basilicata
Pallone di Gravina is a semi-hard cow's milk cheese from Apulia and Basilicata, in the south of Italy. The word pallone means a large ball, and makers shape the cheese that way after they stretch the curd. It sits in the same broad family as caciocavallo and provolone, with a smooth paste and a firm natural rind. A young ball is pale and supple. An older one turns deeper gold, harder, and more savory on the tongue.