{"product_id":"caciocavallo-cheese-by-lioni-whole-piece-approx-3-5-lb","title":"Caciocavallo Cheese by Lioni | Whole Piece, Approx. 3.5 lb","description":"\u003cstyle\u003e\n  .fs-cacio {\n    width: 100%;\n    max-width: 100%;\n    margin: 20px 0;\n    padding: clamp(18px, 4vw, 30px);\n    box-sizing: border-box;\n    background: #fcf8ed;\n    color: #40382f;\n    border: 1px solid #e5dccb;\n    border-radius: 14px;\n    font-family: inherit;\n    font-size: 17px;\n    line-height: 1.7;\n  }\n\n  .fs-cacio * {\n    box-sizing: border-box;\n  }\n\n  .fs-cacio h2 {\n    margin: 28px 0 12px;\n    color: #40382f;\n    font-size: clamp(22px, 4vw, 28px);\n    font-weight: 700;\n    line-height: 1.3;\n  }\n\n  .fs-cacio h2.fs-cacio-title {\n    margin-top: 0;\n    font-size: clamp(26px, 5vw, 34px);\n  }\n\n  .fs-cacio h3 {\n    margin: 22px 0 8px;\n    color: #40382f;\n    font-size: 19px;\n    font-weight: 700;\n    line-height: 1.4;\n  }\n\n  .fs-cacio p {\n    margin: 0 0 16px;\n  }\n\n  .fs-cacio ul,\n  .fs-cacio ol {\n    margin: 10px 0 20px;\n    padding-left: 24px;\n  }\n\n  .fs-cacio li {\n    margin-bottom: 10px;\n  }\n\n  .fs-cacio strong {\n    font-weight: 700;\n  }\n\n  .fs-cacio .fs-cacio-shipping {\n    display: inline-block;\n    padding: 8px 17px;\n    margin: 0 0 18px;\n    background: #31573c;\n    color: #fff;\n    border-radius: 24px;\n    font-size: 16px;\n    font-weight: 700;\n  }\n\n  .fs-cacio .fs-cacio-card {\n    padding: 18px;\n    margin: 22px 0;\n    background: #fffdf8;\n    border: 1px solid #e5dccb;\n    border-radius: 10px;\n  }\n\n  .fs-cacio .fs-cacio-card h2 {\n    margin-top: 0;\n  }\n\n  .fs-cacio .fs-cacio-card p:last-child,\n  .fs-cacio .fs-cacio-card ul:last-child {\n    margin-bottom: 0;\n  }\n\n  .fs-cacio .fs-cacio-faq {\n    border-top: 1px solid #e0d6c4;\n    padding-top: 4px;\n    margin-top: 18px;\n  }\n\u003c\/style\u003e\n\n\u003csection class=\"fs-cacio\"\u003e\n  \u003ch2 class=\"fs-cacio-title\"\u003eCaciocavallo Cheese by Lioni\u003c\/h2\u003e\n\n  \u003cp class=\"fs-cacio-shipping\"\u003eFree nationwide shipping\u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eOne whole cheese, approximately 3.5 pounds.\u003c\/strong\u003e\n    Slice some for the table, tuck a few pieces into a sandwich,\n    and save a portion for your next pasta bake. Lioni's\n    Caciocavallo di Salvatore gives you plenty to work with,\n    whether you're feeding company or cooking throughout the week.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eWhat Is Caciocavallo?\u003c\/h2\u003e\n\n  \u003cp\u003e\n    Caciocavallo is a traditional Southern Italian stretched-curd\n    cheese, recognized by its rounded body and small knob at the\n    top. It belongs to the same cheese family as mozzarella and\n    provolone. Depending on its age, caciocavallo can range from\n    mild and supple to firmer and sharper.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eThis Lioni cheese is aged for three months\u003c\/strong\u003e\n    and has a buttery flavor, light saltiness and creamy,\n    semi-soft texture. It is made with whole cow's milk and\n    finished with a thin, pale-yellow rind.\n  \u003c\/p\u003e\n\n  \u003cdiv class=\"fs-cacio-card\"\u003e\n    \u003ch2\u003eMilk from Local Farms, a Family with Brooklyn Roots\u003c\/h2\u003e\n\n    \u003cp\u003e\n      Lioni makes this caciocavallo with\n      \u003cstrong\u003ewhole cow's milk sourced from local farms.\u003c\/strong\u003e\n      Handcrafted and aged for three months, it brings together\n      local milk and a Southern Italian cheesemaking tradition.\n    \u003c\/p\u003e\n\n    \u003cp\u003e\n      The Salzarulo family's cheesemaking roots reach back more\n      than a century to the town of Lioni, Italy. In\n      \u003cstrong\u003e1980, the family brought that tradition to\n      Brooklyn, New York.\u003c\/strong\u003e\n      Lioni remains family owned and operated, with the\n      Salzarulo family still involved in its daily work.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"fs-cacio-card\"\u003e\n    \u003ch2\u003eWhat You'll Receive\u003c\/h2\u003e\n\n    \u003cul\u003e\n      \u003cli\u003e\n        \u003cstrong\u003eQuantity:\u003c\/strong\u003e\n        One whole Lioni Caciocavallo di Salvatore.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        \u003cstrong\u003eAverage weight:\u003c\/strong\u003e\n        Approximately 3.5 lb. Each handcrafted piece varies\n        in weight and shape.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        \u003cstrong\u003eAging:\u003c\/strong\u003e Three months.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        \u003cstrong\u003eMilk:\u003c\/strong\u003e\n        Pasteurized whole cow's milk from local farms.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        \u003cstrong\u003eRennet:\u003c\/strong\u003e Vegetable rennet.\n      \u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch2\u003eHow to Enjoy Caciocavallo Cheese\u003c\/h2\u003e\n\n  \u003cul\u003e\n    \u003cli\u003e\n      \u003cstrong\u003eBuild an antipasto plate.\u003c\/strong\u003e\n      Cut thin triangles and serve with soppressata,\n      olives and Italian bread. Add sliced pears or figs\n      for a sweet contrast.\n    \u003c\/li\u003e\n    \u003cli\u003e\n      \u003cstrong\u003eMake a better hot sandwich.\u003c\/strong\u003e\n      Layer thin slices with roasted peppers, grilled\n      eggplant or sausage, then heat until the cheese softens.\n    \u003c\/li\u003e\n    \u003cli\u003e\n      \u003cstrong\u003eUse it in baked pasta.\u003c\/strong\u003e\n      Tuck small cubes between layers of pasta and sauce\n      so each serving has pockets of cheese.\n    \u003c\/li\u003e\n    \u003cli\u003e\n      \u003cstrong\u003eTry it on pizza.\u003c\/strong\u003e\n      Shred a portion for your next homemade pie, or\n      combine it with your usual mozzarella.\n    \u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cdiv class=\"fs-cacio-card\"\u003e\n    \u003ch2\u003eTry This: Caciocavallo Toasts\u003c\/h2\u003e\n\n    \u003cp\u003e\n      For four small toasts, start with\n      \u003cstrong\u003efour slices of Italian bread and approximately\n      4 ounces of cheese.\u003c\/strong\u003e\n    \u003c\/p\u003e\n\n    \u003col\u003e\n      \u003cli\u003e\n        Lightly toast the bread and place it on a\n        broiler-safe baking sheet.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        Top each slice with about 1 ounce of thinly\n        sliced caciocavallo.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        Broil until the cheese melts and begins to bubble,\n        watching closely to prevent burning.\n      \u003c\/li\u003e\n      \u003cli\u003e\n        Finish with black pepper and serve immediately.\n        Add roasted peppers or a small drizzle of honey\n        if you like.\n      \u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003ch2\u003eHow Much Cheese Is 3.5 Pounds?\u003c\/h2\u003e\n\n  \u003cp\u003e\n    A 3.5-pound piece weighs approximately 56 ounces.\n    As a planning guide, that is about\n    \u003cstrong\u003e28 two-ounce portions\u003c\/strong\u003e before trimming.\n    Actual yield depends on the weight of your piece\n    and how you prepare it. For a smaller gathering,\n    cut only what you need and keep the remaining cheese\n    wrapped and refrigerated.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eIngredients and Storage\u003c\/h2\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eIngredients:\u003c\/strong\u003e\n    Pasteurized whole milk, starter, vegetable rennet and salt.\n    \u003cbr\u003e\n    \u003cstrong\u003eContains milk.\u003c\/strong\u003e\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eMade with vegetable rennet:\u003c\/strong\u003e\n    A useful choice for cheese lovers who avoid animal rennet.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    Keep refrigerated and follow the storage directions and\n    date on the product label. After cutting, cover the\n    exposed surface and store the cheese in a closed\n    container or food storage bag. Remove the netting\n    and tags before preparing or serving.\n  \u003c\/p\u003e\n\n  \u003ch2\u003eQuestions About Caciocavallo\u003c\/h2\u003e\n\n  \u003cdiv class=\"fs-cacio-faq\"\u003e\n    \u003ch3\u003eIs caciocavallo the same as provolone?\u003c\/h3\u003e\n    \u003cp\u003e\n      No. Both are stretched-curd cheeses, but they are\n      distinct varieties. Flavor and firmness depend\n      on the producer and aging, so the name alone\n      does not tell you how sharp a cheese will be.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"fs-cacio-faq\"\u003e\n    \u003ch3\u003eCan you eat caciocavallo without cooking it?\u003c\/h3\u003e\n    \u003cp\u003e\n      Yes. Slice it for an antipasto plate, add it to\n      a sandwich or enjoy a small piece with bread.\n      Cooking is simply another way to serve it.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"fs-cacio-faq\"\u003e\n    \u003ch3\u003eDoes caciocavallo melt?\u003c\/h3\u003e\n    \u003cp\u003e\n      Yes. Try it on toast, in hot sandwiches or in\n      baked pasta. Thin slices and small pieces\n      help the cheese heat evenly.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"fs-cacio-faq\"\u003e\n    \u003ch3\u003eIs this a whole cheese or a cut portion?\u003c\/h3\u003e\n    \u003cp\u003e\n      You receive one whole cheese averaging approximately\n      3.5 pounds. The weight is approximate because\n      individual pieces vary.\n    \u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e","brand":"Frank and Sal ","offers":[{"title":"Default Title","offer_id":54557628989750,"sku":"FS-LIO-CACIO-35LB","price":62.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/7722\/files\/Caciocavallo-lioni-sliced-salami-bread.jpg?v=1789409692","url":"https:\/\/frankandsal.com\/products\/caciocavallo-cheese-by-lioni-whole-piece-approx-3-5-lb","provider":"Frank and Sal ","version":"1.0","type":"link"}