Organic Semi-Matured Caciocavallo

Stretched curd cheese made from organic raw milk. Aged for 3 to 5 months.

The dairy tradition of Southern Italy in a hand-shaped cheese

The Organic Semi-Matured Caciocavallo of Amano

Ammano's Organic Semi-Mature Caciocavallo is an artisanal cheese that embodies the purest essence of Southern Italy's cheesemaking tradition, where ancient wisdom and respect for the raw material blend to create a product of extraordinary nobility. This caciocavallo is made exclusively with 100% Italian organic raw milk. The choice of raw, unpasteurized milk is essential to preserve the native bacterial flora, natural enzymes, and proteins in their original form. These elements, during artisanal processing and aging, develop a complex, layered aroma impossible to achieve with commercially pasteurized milk.

Production follows artisanal methods passed down through generations by the De Angelis family, who run the Ammano Farm in Fiumicino. The process begins with the slow and natural acidification of the curd in whey, a traditional technique that requires patience and an expert eye: the cheesemaker must be able to recognize the exact moment when the curd has reached the optimal pH for stretching: too early and the curd won't stretch properly, too late and it becomes tough and rubbery. This phase, which can last several hours, cannot be rushed with artificial starters but must follow the natural timing of the lactic acid bacteria present in the raw milk. Once the perfect acidity is achieved, the stretching begins by hand in boiling water: the cheesemaker immerses the curd in hot water and begins working it with rhythmic and precise movements, pulling, folding, and stretching the curd until it becomes smooth, shiny, and supple like warm silk.

Manual shaping is an art that requires years of practice: the stretched curd is shaped into rounded or slightly oval shapes with a distinctive "head" at the top, where the string is tied for hanging, creating the unmistakable silhouette that gives the cheese its name (the term "caciocavallo" is said to derive from the fact that during the aging process, the cheeses are hung in pairs "astride" a wooden board). After brining, the cheeses are transferred to the aging rooms where they rest for 3 to 5 months, traditionally hung in naturally ventilated cellars where the temperature and humidity vary with the seasons. During this patient maturation, the outer crust forms naturally, becoming golden and smooth, while the interior evolves, developing complex flavors of butter, hazelnut, hay, and slightly spicy notes. The result is a cheese with a bold yet balanced character, compact but not hard, a uniform straw-yellow color, an intense yet not aggressive aroma, and a full flavor that fills the mouth with a long finish. A caciocavallo that speaks of the territory, the season, the artisanal workmanship, and the quality of organic milk in every single bite.

The roots of Caciocavallo are deep in southern pastoral civilization

Caciocavallo is one of the oldest and most iconic cheeses of the Southern Italian dairy tradition, with origins lost in the mists of time in the pastoral civilization of the South.

The first documented references to caciocavallo date back to the 15th-16th centuries in southern Italian agronomy treatises, but it is certain that similar stretched-curd cheeses were produced as early as Roman times and likely even earlier by the Italic populations of southern Italy (Lucanians, Samnites, Bruttians). The stretched-curd technique, which characterizes caciocavallo along with mozzarella, provolone, scamorza, and other southern cheeses, appears to be a native Italian invention. Fortunately, small businesses like Ammano are reviving traditional methods, producing artisanal organic caciocavallo from raw milk, keeping alive the gastronomic and cultural heritage of Italian pastoral culture.

Choosing Organic Semi-Mature Caciocavallo means eating quality food.

Ammano's Semi-Mature Organic Caciocavallo is a nutritional powerhouse of the highest organic quality. Organic raw milk preserves intact natural enzymes such as alkaline phosphatase and lactoperoxidase, which have natural antimicrobial functions; native probiotic lactic acid bacteria beneficial for intestinal health; immunoglobulins that support the immune system; and thermolabile vitamins such as vitamin C and some B vitamins, which are partially degraded during pasteurization. During aging, the complex bacterial flora of raw milk contributes to the development of extraordinarily complex flavor profiles and the production of bioactive peptides with potential antihypertensive, antioxidant, and immunomodulatory properties.

Semi-aged caciocavallo is an excellent source of high biological value protein (approximately 25-28g per 100g), rich in essential amino acids. During the aging process, milk proteins are partially hydrolyzed by enzymes and bacteria, forming peptides and free amino acids that are more easily digestible and absorbed. The stretching and aging process also significantly reduces the lactose (milk sugar) content, which is fermented by lactic acid bacteria, making aged caciocavallo generally tolerable even for people with mild lactose intolerance.

How to Best Use: Organic Semi-Mature Caciocavallo

• NATURAL TASTING AND TRADITIONAL CUTTING BOARDS
  Enjoy the Semi-Mature Caciocavallo cut into thick slices to bite into, accompanied with Five Cereal and Seed Bread 1kg, organic taralli, Organic Gaeta DOP olives, Dried Tomatoes in Oil. Match with artisan cured meats including capocollo o shoulder ham. Perfect with wine Organic Red Maru, Primitivo Organic .
• GRILLED CACIOCAVALLO AND TRADITIONAL COOKING
  Cut the Caciocavallo into thick slices (1-1,5 cm) and cook on a hot griddle or grill until the surface is golden and slightly crispy while the inside melts and becomes stringy. Serve immediately on toasted bread bruschetta, or accompanied by vegetables  grilled (aubergines, courgettes, peppers) and a drizzle of extra virgin olive oilIt is also traditionally enjoyed fried in batter or breaded, or “hung” near the fireplace until the outer surface begins to melt and can be scraped off with a knife.
• NOBLE INGREDIENT FOR PASTA AND COOKED PREPARATIONS
  Grate or dice the Semi-Mature Caciocavallo to enrich Lilies with Ancient Organic Grains   with turnip greens, spaghettoni with fresh tomato diced e basilUse it as a filling for eggplant parmigiana, stuffed peppers, meatballs in tomato sauce, or grate it on freshly baked pizza for a stringy and flavorful touch.

The Producer: Ammano Agricultural Company

Ammano is a family-run organic farm located in Fiumicino, managed with passion and dedication by the De Angelis family. Each product is born from a daily commitment to bringing artisanal foods of the highest quality to Italian tables, with profound respect for the land, animals, and authentic dairy traditions. The Ammano philosophy is founded on the complete transparency of the short supply chain, the belief that true flavor comes exclusively from the authenticity of Italian organic raw materials processed with patient, unrushed artisanal methods, and the rejection of any compromise in quality for the sake of industrial standardization. A company that preserves ancient knowledge, transforming it into modern, certified organic excellence.

Ingredients

Organic raw milk (Italian origin), salt, rennet. Artisanal production with slow natural acidification in whey, stretching and shaping by hand. Aged 3-5 months.

Indicative Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1470 kJ / 355 kcal
• Fat: 27 g (of which saturated fatty acids: 18 g)
• Carbohydrates: 2 g (of which sugars: 0,5 g)
• Protein: 27 g
• Salt: 1,8 g
• Calcium: 900 mg (approximately 112% RDA*)

*VNR = Nutrient Reference Values

Organoleptic characteristics:

Compact, straw-colored paste, smooth, naturally golden crust, intense aroma of butter and hazelnut, full-bodied, slightly spicy flavor with notes of hay and milk, long-lasting aromatic persistence.

Freshness and taste guaranteed:

The product arrives at your home in convenient vacuum packaging to maintain its freshness. Slight variations in weight are possible due to the artisanal processing that preserves the integrity of the product.

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