Description
Features
Nutritional Information
Wine Pairing & Recipes
Caciocavallo Cheese- Imported from Sicily
Sicily is know for it's caciocavallo
Caciocavallo is made by hand-pulling cows milk. This technique is an art in itself in which the cheese rises in the way it is handled and pulled. Caciocavallo has a sharp flavor similar to it's sister provolone, though with a drier texture that gives the cheese a distinct al dente style quality. Caciocavallo is best enjoyed with spicier Italian cured meats such as our very own SOUPY. Hand Cut approx 10-14 oz wedge
Texture: Semi Hard
Type of Milk: Cow
Region: Sicily
Age Time: At least 3 months
Type of Milk: Cow
Region: Sicily
Age Time: At least 3 months
Caciocavallo from Sicily
Caciocavallo has a sharp flavor similar to it's cousin provolone, though with a drier texture that gives the cheese a distinct al dente style quality. Caciocavallo is best enjoyed with spicier Italian cured meats such as our very own Soupy or Sopressata
Primitivo Red or Barolo
From Sicily the Caciocavallo Capital of the World
Additional Details
- SKU:
- 350005
