CASEIFICIO ARTIGIANALE COLACIELLO SNC · P.IVA IT01639310703 · C.F. 01639310703 · TRAVERSA FILANGIERI 5, 86095 FROSOLONE (IS)
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Concept by STUDIO UNICA AZIONE
Molise Caciocavallo: much more than just a cheese
Molise Caciocavallo is not merely a traditional product: it is a symbol, a living reminder of an ancient world that still exists today. The origins of Caciocavallo lie in a distant past, when sheep farming was the beating heart of the economy of southern Italy.
Even in ancient times, during the earliest forms of transhumance, milk was transformed into stretched-curd cheeses so that it could be preserved and transported along the long routes of the sheep tracks. It was a practical necessity. But also a craft. A craft that has evolved over the centuries, without ever losing its essence.
The name itself tells a story: according to the most widespread tradition, it derives from the way the wheels are matured, namely tied in pairs and hung ‘astride’ a beam. A simple yet powerful image. Two wheels joined together, suspended, left to mature slowly. A gesture that has remained unchanged over time.
In Molise, Caciocavallo finds one of its most authentic expressions.
The pastures, the grass and the water all contribute to defining its final flavour. It is the direct result of a balance between nature and human labour.
The production of Caciocavallo still follows a precise artisanal process today, consisting of steps that require experience and sensitivity. The milk is curdled, broken up, left to mature and spun with hot water. It then takes shape, is moulded by hand and tied.
Finally, the most important phase begins: the maturing process. It is here that the cheese changes, transforms and develops its character. In fact, time is perhaps the most important ingredient in Caciocavallo. As the months pass, the cheese becomes firmer, the flavour intensifies and the aromas become more defined. But it is never static; it is a living product.
The culture of sheep farming, transhumance, and slow, continuous labour have created a food that tells the story of the land. For centuries, it has accompanied shepherds on their journeys along the sheep tracks, becoming an essential foodstuff and a symbol of self-sufficiency. It is part of a civilisation based on harmony with nature. Today, Caciocavallo continues to be produced using traditional methods, yet it is also open to new interpretations. And yet, its identity remains intact.
Producers such as Caseificio Colaciello carry on this tradition with the same spirit as ever: at its core lies respect for the raw material, artisanal production and a focus on the local area. Because Caciocavallo is something to be cherished.
