Organic Caciocavallo

Milk from Free-Range Brown Cows – Tuscia Viterbese

The tradition of stretched curd meets respect for nature and animals

The Organic Caciocavallo of the Lucciano farm

Fattoria Lucciano's Organic Caciocavallo is an excellent stretched-curd cheese that combines the traditional cheesemaking expertise of Southern Italy with a modern focus on organic farming and animal welfare. Produced in the Tuscia Viterbese area—a historic region in Lazio rich in pastoral and dairy traditions—with certified organic milk sourced exclusively from Bruna cows raised outdoors in optimal conditions and fed organically grown plant-based foods (fresh pasture grasses, hay, organic grains and legumes free of GMOs, pesticides, or synthetic chemical fertilizers), this caciocavallo represents the superior quality accessible only when animals, land, and natural rhythms are respected.

The stretched-curd technique—which includes caciocavallo, provolone, mozzarella, and scamorza—is an ancient cheesemaking art perfected in Southern Italy. After coagulating the milk with rennet and lactic acid bacteria, the curd is left to acidify until it reaches the optimal "stretching" point (when it reaches the right pH that allows the cheese proteins to stretch and form elastic filaments). It is then cut into pieces, immersed in boiling water or very hot whey, and worked manually or mechanically, "stretching" and folding it repeatedly until it forms a smooth, homogeneous, shiny, and elastic mass. This is then shaped into the characteristic "pear" or "sack" shape, with a narrowed head from which the strings for hanging it during the maturation process are attached.

Organic Caciocavallo is produced both in a fresh/semi-mature version (aged a few weeks) and in a mature version (up to 12 months or more). The Fresh version has a thin, elastic, pale straw-colored rind, a firm yet soft, milky-white interior, a stringy texture when cut, a delicate, milky flavor with just a hint of pleasant acidity, and an aroma of fresh milk and butter. The 12-month Aged version develops a thicker, firmer rind, an intense golden yellow tending towards brownish, a firm, grainy straw-yellow interior that flakes slightly, a less elastic, more crumbly texture, a bold, savory, spicy flavor with notes of animal and dry pasture, and intense aromas reminiscent of hay, stables, and melted butter, with a long finish and increasing aromatic complexity.

Organic certification guarantees that the cows live in respectful conditions (mandatory access to open-air pastures, adequate space, and a ban on intensive stable farming), receive natural feed free of GMOs and synthetic chemicals, and are cared for with a focus on prevention and natural medicines, limiting antibiotics to strictly necessary cases. This cheese is a tangible testament to how superior organoleptic quality and ethical production can harmoniously coexist.
 
 
 

The roots of caciocavallo are deep in pastoral Southern Italy

Caciocavallo is an ancient cheese whose origins are lost in the mists of time. The name likely derives from the custom of hanging the cheeses "astride" a board or pole during the maturation process (two cheeses tied together, one hanging on each side like saddlebags on a horse), although alternative legends attribute its etymology to the fact that in ancient times it was transported on horseback by transhumant shepherds. The stretched-curd cheesemaking technique likely developed in Southern Italy (Campania, Basilicata, Calabria, Puglia, Sicily), where it became the preferred method for producing preservable cheeses from cow, buffalo, or even sheep's milk.

In Lazio, and specifically in the Tuscia Viterbo area—a border region between Central and Southern Italian dairy influences—caciocavallo production took root over the centuries as an alternative to pecorino cheese (predominant in the more inland and mountainous areas), taking advantage of the abundant cow's milk from the fertile plains and hills. The distinctive "pear" shape with a small head allowed it to be hung in caves, cool cellars, or ventilated rooms, where the cheese matured slowly, developing a protective rind and aromatic complexity.

Organic farming and respect for animal welfare are modern achievements (from the 70s and 80s onwards) that, however, recover the principles of traditional pre-industrial farming when cows lived naturally on pasture, fed on self-produced grass and hay, and produced milk in moderate quantities but of exceptional quality.
 
 
 

Choosing organic Caciocavallo means CLA and noble pasture proteins

Cheese made with milk from cows raised on organic pastures offers a superior nutritional profile compared to cheeses made from milk from cows raised intensively in stables: higher content of the beneficial fatty acid CLA (conjugated linoleic acid) with demonstrated antioxidant and potentially anticancer properties, a better omega-6/omega-3 ratio (more beneficial omega-3s from fresh grass), more fat-soluble vitamins A, D, E, and K (from the beta-carotene in grass that colors the fat yellow), and natural antioxidants (carotenoids and tocopherols).

Caciocavallo is rich in high-biological-value proteins (about 24g per 100g), bioavailable calcium essential for bones and teeth (about 700-900mg per 100g), phosphorus, B vitamins (B12 is particularly abundant), zinc, and selenium. It is naturally carbohydrate-free (almost entirely fermented lactose, especially in the aged versions, which become virtually lactose-free and are tolerated even by those with lactose intolerance). Fats, while abundant (27-30g per 100g), come from organically grazed animals, thus ensuring superior quality.

Aging concentrates nutrients (through water evaporation), intensifies flavors, further reduces lactose, and develops the aromatic complexity that makes aged cheeses so satisfying. A nutritionally dense food that's deeply satisfying in moderate portions and provides energy, protein, and quality fats, ideal for ketogenic and low-carb diets, or simply for those seeking authentic cheeses rich in flavor.
 
 
 

How to Best Use: Organic Caciocavallo

• PURE TASTING AND CUTTING BOARDS
  Bring the Caciocavallo to room temperature 30-60 minutes before serving. Cut into slices or cubes and serve on a cutting board with Organic Semi-wholemeal Country Bread, Organic Gaeta DOP olives, organic dried tomatoes in oil, cold cuts. Fresco goes well with White wines fresh; the seasoned one requires structured reds o Sint Nikulas Barrel Aged Tripel beer.
• GRILLED, GRILLED, FRIED
  Cut the Fresh Caciocavallo into thick slices (1-2cm) and cook on a very hot grill or griddle until the surface melts and forms a golden crust (classic “grilled caciocavallo”). Fry in cubes in oil very hot for its crispy exterior and stringy heart. Serve with rocket salad, Cherry tomatoes, balsamic vinegar.
• GRATED AND IN THE KITCHEN
  Grate the aged Caciocavallo on pasta, risotto, soups (replaces Organic Mountain Parmigiano Reggiano with different personality). Use in cubes in salads, omelettes, savory pies. Melt Fresco on pizzas, focaccias, and hot sandwiches. Use in baked pasta and parmigiana.

The Producer: Lucciano farm

Fattoria Lucciano, located in the Tuscia area near Viterbo, is a certified organic farm that raises Bruna cows outdoors, feeding them exclusively on organic plant-based feed (pastures, hay, grains, and legumes). It produces artisanal cheeses that respect the Lazio dairy tradition and the principles of environmental sustainability. With a dedication to superior quality, authentic animal welfare, and transparent production, Fattoria Lucciano offers dairy products that demonstrate how ethical farming and exceptional flavor are perfectly compatible. Each wheel of Caciocavallo is the result of daily care for the animals, respect for the land, and traditional cheesemaking expertise.
 
 
 

Ingredients

Pasteurized organic cow's milk, salt, rennet, lactic ferments.
 
 
 

Nutritional Values ​​(per 100g of product)

Fresh Caciocavallo:

• Energy: 1528 kJ / 364 kcal
• Fat: 26,89g (of which saturated 12,1g)
• Carbohydrates: 1,32g (of which sugars 0,78g)
• Proteins: 23,57g
• Salt: 2,8g

Caciocavallo Aged 12 Months:

• Energy: 1679 kJ / 405 kcal
• Fat: 29,89g (of which saturated 12,1g)
• Carbohydrates: 2,02g (of which sugars 0,7g)
• Proteins: 23,57g
• Salt: 3,4g

Product Features

• Type: Stretched curd cheese
• Milk: Pasteurized organic Brown cow's milk
• Farming: Free range, organic, GMO-free feed
• Production area: Tuscia viterbese (Lazio)
• Available shapes: Fresh/Semi-mature and Matured 12 months
• Shape: Characteristic “pear” with head
• Certification: Organic

Allergens

Contains milk and cow's milk derivatives. Aged cheeses have reduced lactose.
 
 
 

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