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



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