A name, many personalities
Caciocavallo belongs to the pasta filata family: the curd is worked in hot water and stretched. Ageing changes its texture and intensity, so two pieces at the same counter can offer very different experiences. Ask where the cheese was made rather than assuming that every caciocavallo on sale is local.
Taste it twice
Try a younger piece before a more mature one. First taste the cheese on its own, then with plain bread. Notice how the finish changes: milkiness, salt and a stronger savoury note need not arrive at the same moment. Buy a small wedge of each if you want to compare them later.
Look beyond the cheese board
At a bakery, ask which cheese is used in the sfincione. Caciocavallo is part of the conversation around this Palermitan speciality, but recipes differ. The useful question is not whether a recipe is the only authentic one, but what this baker puts into today’s tray.
A note for your visit: stock and market activity change. Ask locally; this guide does not guarantee a particular vendor, price or opening time.