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Caciocavallo and Scamorza are both pasta filata cheeses, made using the same stretching technique as mozzarella, but taken further. After the curd is stretched and shaped, these cheeses are tied or hung in pairs to age and firm up over time — caciocavallo's name itself nods to the way pairs of cheese were traditionally slung over a pole ("a cavallo," meaning "on horseback") to cure.
Smoked varieties undergo an additional step: after shaping, the cheese is exposed to natural smoke, which adds a distinctive golden-brown rind and deep, smoky aroma without ever being heavily processed.
Caciocavallo is firm yet supple, with a flavor that ranges from mild and buttery when young to sharp and piquant with more age. Scamorza is similar but typically softer and milder, with a slightly springy bite. Smoked versions carry a noticeably deeper, woodsy flavor alongside the cheese's natural richness.
These cheeses excel both on the table and in the pan. Sliced and pan-seared or grilled, scamorza develops a beautiful golden crust while staying soft inside. Caciocavallo can be eaten young as a table cheese or grated over pasta when more aged. Smoked varieties are excellent melted into sandwiches or shaved thin as a flavor accent.
Bold reds like Primitivo or Nero d'Avola stand up well to these cheeses' richer, smokier notes. On the plate, pair with cured meats, roasted peppers, or a drizzle of good honey to balance the smoke.
Fifth-generation Italian cheesemakers, crafting fresh mozzarella, ricotta, and burrata in Hamden, Connecticut since 1981.