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This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The most popular theory is that the name has nothing to do with a horse, rather that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. The origins of the name notwithstanding, caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are mozzarella and provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds. We cut each caciocavallo into quarters, making four one pound cuts. Please call if you would like to order an uncut four pound unit. Varieties sold separately.
  • Made from pasteurized cow's milk.
  • Photo depicts whole 3 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
Size: 8 ounces Item: 842S
$8.99

 
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Latest Customer Reviews for Caciocavallo DOP
caccio cavallo cheese
By guy bourgon
from Benson Arizona
on May 21, 2011
this was not a gift....we bought this type of cheese in Canada in british columbia...not too common here. then delivery was quick, the cheese is great...thank you
Cheese was excellent; service was too
By Gennaro the Lawyer-Chef
from Scranton, Pennsylvania
on Apr 13, 2010
Although I prefer to use a younger, softer version of this pasta filata cheese in my pizza chiena (pizza ripiena or Easter ham pie), it worked well. That aside, this type of cheese, any age, is good with sopressatta, bresola, lonza/capicola and/or carpaccio----with a big, bold southern Italian wine of course.
Great recipe for caciocavallo
By Poboy
from Biloxi,MS
on Feb 19, 2009
Saute a little garlic in olive oil, add thick slabs of caciocavallo for just a few minutes, then, just before serving with crusty bread, add a shot of Sambuca. Talk about good!
Fine cheese.
By Dave 1168
from Cherry Hill, NJ
on Jan 21, 2009
I got this cheese for use at my sisters Christmas get together. I cut it up and served with crackers and meats. Everyone loved it. The remainder I took home and before we knew it it was gone.
I have injoyed this caciocavallo
By Paisano
from Lake Havasu City Arizona
on Jan 04, 2009
Things that are great about it;It broght back memories of my child hood back in Corleone Sicily of when I used to whatch the local shepards make it and incase it into a block that looked like a big ice blok.The flavor is delicious as I remember back then.
Good value
By turillo
from massachussetts
on Jun 21, 2008
The cheese has good value but it has lost its old fashioned flavor in the process of making it so spicy.
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