Caciocavallo DOP - Whole Form - Traditional (4.5 pound)

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Caciocavallo Italian Cheese - Whole Form - Traditional (4.5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
Caciocavallo DOP - Whole Form - Traditional (4.5 pound)
Ships expedited in an insulated package to ensure freshness
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 Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.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.
Caciocavallo Italian Cheese - Whole Form - Traditional (4.5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
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 Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.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.
Caciocavallo DOP - Whole Form - Traditional (4.5 pound) Product Details
Brand
igourmet
Model Name
Caciocavallo DOP - Whole Form - Traditional (4.5 pound)
Manufacturer
igourmet
UPC
Item Type
artisan-provolone-cheeses
Item Name
Caciocavallo Italian Cheese - Whole Form - Traditional (4.5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
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