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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 Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.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. Varieties sold separately.
  • Made from pasteurized cow's milk.
  • Photo depicts whole 3 lb. form of cheese.
Size: 3.3 pounds Item: 842W
$45.99

 
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Latest Customer Reviews for Caciocavallo DOP - Whole Form
Quality of cheese ?
By Carol Veitenheimer
from Colbert Washington 99005
on Dec 26, 2011
I was dissapointed in the caciocavallo . It was too hard and dry. We like the softer version.
Just as my wife remembered...
By Grumpy
from San Jose, ca
on Aug 29, 2008
Use it straight or on sauce.
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