Our catering services are sold out for Tuesday, August 16th.
a photo pf caciocavallo

The name means “cheese on horseback” for how the duos of gourd-shaped cheese are tied together by a rope and draped over a wooden board to drain and age. It is a mild but complex “pasta filate” (or stretched curd) cheese, like provolone or mozzarella. That means the curd is kneaded and stretched while it’s warm.

Good to know:

· It’s similar in flavor to an aged provolone.

· The mild cheese develops stronger, saltier flavors and a more pungent aroma as it ages.

· It’s pronounced KAH-cho-ca-VAHL-low.

Serving ideas: Enjoy on its own or in a variety of recipes, from on top of salads or potatoes to using it in risotto to grilling (yes, you can grill it!) or in a grilled cheese. Pair with salami.

Pour a glass of: A red from Southern Italy.

Just the facts:

 

Milk source: Cow
Country of origin: Italy
Rind: Natural
Texture: Semi-soft
Aging: Minimum three months

Related

Articles

View All Articles

Castelbelbo: Cheese of the month July

Castelbelbo Castelbelbo is a slightly ripened soft cheese made from a mix of pasteurized cow, sheep, and goat's milk. With subtle flavors of fresh grass and cream, Castelbelbo is an approachable crowd-pleaser with an almost imperceptible rind.  Good to know:   In addition to cow, goat, and sheep milk, there is cream added for extra richness. …

Bonrus: cheese of the month June

Bonrus A Northern Italian cheese made from a combination of pasteurized sheep's and cow's milk, Bonrus looks like a little pillow. Underneath its bloomy rind, the texture is semi-soft and smooth, runny on the outside and firmer near the center. The flavors are mild, sweet, milky, and herbaceous, with hints of dried fruit. Good to know:  The unique pillow shape supports…

Wonderland: Cheese of the month May

Wonderland Mountain Lodge Farm hand-makes a variety of amazing goat's milk cheeses in the cascade foothills of Washington state. Wonderland is rich, nutty, floral, fruity, and very versatile. Good to know:   Named for the trail that encircles Mt. Rainier A Tomme-style cheese. Tomme (Tome) is a generic term for a group of alpine cheeses made mainly in the French Alps and Switzerland.   Serving ideas: With sausage or salami and olives, grated on…

Mothais a la Feuille: Cheese of the month April

Mothais a la Feuille  A soft French goat’s cheese named after the town of Mothe-Saint-Héray ("mo-TAY a la FOY") where the cheese has been made since the 19th century. Wrapped in a dried chestnut leaf, this goats’ milk cheese is nutty and complex and earthy aroma and complex lemon and woody flavor notes. On the surface, the rind of the cheese is delicate and…

Fill your trunk with rewards!

Save 10%

Sign up or check your balance.

Learn More
Sign up for

Ele-Mail

Be the first to know about monthly specials, events, and news.

Close X