Caciocavallo Cheese | Stretched-Curd | 3.5 lb Whole Loaf
$ 62.98
Caciocavallo Cheese | Whole Teardrop | 3.5 lb | Pasta Filata
At a Glance
Experience traditional Southern Italian cheese making with this Lioni Caciocavallo di Salvatore. Crafted by the Salzarulo family, this stretched-curd (pasta filata) cheese is made from whole cow's milk and vegetable rennet. The process involves heating the curds and stretching them in hot water before shaping them into the classic teardrop or gourd form. The cheese is then tied with a rope and hung in pairs over horizontal wooden beams to cure, a historic method translating to "cheese on horseback." Aged for three months (fresco), this impressive 3.5-pound whole teardrop delivers a mild, buttery, and sweet flavor profile.
Nutrition Information & Ingredients
- Ingredients: Pasteurized whole milk, starter, vegetable rennet, and salt.
- Allergens: Contains milk.
- Storage: Keep refrigerated. After cutting, tightly cover the exposed surface and store in a closed container.
Specifications
Brand Lioni Latticini
Type Pasta Filata (Stretched Curd)
Milk Source Cow's Milk (Vegetable Rennet)
Aging 3 Months (Fresco)
Shape Format Whole Teardrop / Gourd
Net Weight 3.5 lb (Approx.)
Common Questions
Q
Does the term pasta filata mean stretched curd?
A
Yes, pasta filata is an Italian cheese-making technique that translates to spun paste or stretched curd. The process involves heating the curds in hot water and kneading them until they become smooth and elastic, which creates the signature firm texture found in caciocavallo, mozzarella, and provolone.
Q
Does this teardrop cheese melt well?
A
Yes, caciocavallo is excellent for melting. It softens perfectly for eggplant parmigiana, baked pasta casseroles, or traditional impiccato (hanging the cheese over hot embers to melt onto bread).
Q
Can you eat the rind on caciocavallo cheese?
A
Yes, the cheese develops a thin, pale-yellow edible rind during the curing process. You can eat it, though some prefer to trim it depending on how they plan to slice or melt the cheese.
Q
Is caciocavallo the exact same cheese as provolone?
A
No, they are distinct cheeses. While both are stretched-curd varieties, caciocavallo is specifically molded into a teardrop shape and hung over beams to age, giving it a unique structure and historical profile.