Cacio Cavallo 

This ancient stretched curd cheese is the grandfather of Mozzarella with roots dating back to 500 BC.

Our friend and cheese maker Franco brought his passion for Cacio Cavallo to Toons Bridge. Franco has huge experience with the pasta filata (Stretched Curd) technique, which is used to make both Mozzarella and Cacio Cavallo. 

Translated from Italian, Cacio Cavallo means "horse cheese". This is because historically, these cheeses were bound together with rope in pairs, and hung over the back of horses to mature.

Like our Mozzarella and Scamorza, Cacio Cavallo is made from raw cow's milk with the addition of whey starters. This mixture is ripened and when ready after some hours, it is stretched in boiling water and manipulated by hand. The stretching process is very dynamic, as the curd is twisted, knotted and tightened. 

There are many variations of cacio cavallo, and we make four distinct types that have very different characters. Cacio cavallo can age marvellously, turning the soft, rubbbery paste hard and flinty. The flavours can be huge, as we harness all of the various raw milk bacteria to ripen the curd.  

 Dolce

Cacic Cavallo Dolce are pear shaped cheeses that weigh roughly 1kg each, and with are made with calf rennet. They reach maturity early, between 6-8 weeks. This cheese has a smooth consistency, with some small holes. The taste is sweet and acidic. We also produce several variations such as stuffed with lemons, calabrian pepperoncini, bay leaves and butter. At Christmas time we like to do a limited edition festive Cacio Cavallo infused with chilli flakes.
Click here to view Caccio Cavallo Dolce in our online shop! 
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Picante  

Cacio Cavallo Picante is generally made with kid rennet, in rounds weighing 5 to 6 kilos. This cheese reaches maturity at between 8 and 16 weeks. The kid rennet gives a different effect to the conventional calf rennet because it brings a different enzymes to the process. Typically, when mature, cracks appear in the paste and it develops a sharp piccante back drop.
Click here to view Cacio Cavallo Picante in our online shop!
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Occhiato

Cacio Cavallo Occhiato is made with calf rennet, and produced in 5 to 6 kilo rounds. One the cheese has been stretched and shaped, it is hung up in a warm room to develop the propionic bacteria, famously known for make the holes, otherwise know as "eyes", which are present in Emmental. The propionic activity also gives a beautiful nutty flavour to the cheese.
Click here to view Cacio Cavallo Occhiato in our online shop!
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Mesophillic

Cacio Cavallo Mesophillic is unique because no starter is added to the raw milk. This allows the natural microflora of the milk work slowly overnight in the warm dairy to produce a cheese with very distinct organoleptic qualities. Having ripened at much lower temperatures than the other cacio cavallos, this cheese is reminiscent of traditional English cheese such as Caerphilly or Chesire. 

 

Making Cacio Cavallo in the dairy