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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 Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.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.
  • Made from pasteurized cow's milk.
  • Photo depicts whole 4.5 lb. form of cheese.
    Please call if you would like to order an uncut unit.
  • We hand cut and wrap this item.
Size: 7.5 ounces Item: 842S-1
$8.99

 
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Latest Customer Reviews for Caciocavallo DOP
By mary
from california
on Jun 12, 2016
caciocallo
very good I would purchase it again
By elfrune
from San Diego
on Sep 08, 2013
Tasty!
I have been looking for a similar cheese for 30 years. This is the closest I've come to Scamorza.
By Meanie Redhead
from Temecula CA, and Toms River NJ
on Sep 19, 2012
Love this cheese, only place we buy it is igourmet
My husband grew up eating this cheese- his mother could not keep it in the house! and honestly neither can I. I buy it only from igourmet since it is impossible to find in Ca. Bite size chunks into a glass jar and fridge it. When he wants some, I take a few out, let them get room temp and enjoy! Delivery is super fast, quality and customer service is the best! We are very happy customers.
By cheryll
from fuquay varina nc
on Jul 22, 2012
caciocavallo chees
Excellent cheese...ate plain with bread and melted on flat bread
By guy bourgon
from Benson Arizona
on May 21, 2011
caccio cavallo cheese
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
By Gennaro the Lawyer-Chef
from Scranton, Pennsylvania
on Apr 13, 2010
Cheese was excellent; service was too
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.
By Poboy
from Biloxi,MS
on Feb 19, 2009
Great recipe for caciocavallo
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!
By Dave 1168
from Cherry Hill, NJ
on Jan 21, 2009
Fine cheese.
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.
By Paisano
from Lake Havasu City Arizona
on Jan 04, 2009
I have injoyed this caciocavallo
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.
By turillo
from massachussetts
on Jun 21, 2008
Good value
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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