Caciocavallo

Product Details

Caciocavallo Imported by Soresina

Caciocavalo cheese is made in the region of Abruzzo, Italy. It is a hard cow’s milk cheese, similar in taste to the aged southern Italian Provolone cheese and has a hard edible rind. When young (about 2 months), Caciocavalo cheese has a mild, slightly salty flavor and firm, smooth texture. As it ages, the flavor becomes more pungent and the texture more granular making it ideal for grating. Caciocavalo is made from skimmed, unpasteurized cow’s milk that is rennet-reacted and coagulated using rennet obtained from calves, calves’ feet and pigs. The Caciocavallo cheese undergoes a long period of ripening (from 6 months to 4 years) during which the curds are pressed in wooden barrels where they develop a tiny yellowish white lenticel on top.