Frank and Sal

Caciocavallo: The Sharp Cheese of Southern Italy - 1 pound


Caciocavallo is a sharp, semi-hard cheese from southern Italy that is similar to provolone. It has a distinct al-dente texture that gives it a chewy, satisfying bite. Caciocavallo is typically aged for 2-6 months, and its flavor becomes more complex and nutty with age.


Try Caciocavallo Today!

Caciocavallo is a versatile cheese that can be enjoyed on its own, sliced on a charcuterie board, or melted in a dish. Try it today and discover its unique flavor and texture!

  • Caciocavallo:  Used in regional dishes such as: 

    • Sicilian sfincione is a savory focaccia topped with tomatoes, onions, anchovies, and Caciocavallo cheese.
    • Caciocavallo alla griglia is a grilled Caciocavallo cheese that is often served with a drizzle of olive oil and a sprinkle of salt.
    • Pasta alla Norma is a traditional Sicilian pasta dish made with eggplant, tomatoes, ricotta salata cheese, and Caciocavallo cheese.
    • Arancini are fried rice balls that are often filled with Caciocavallo cheese.

      Pairing Caciocavallo with Wine

      Caciocavallo pairs well with light white wines such as Chardonnay or Falanghina. These wines have enough acidity to cut through the cheese's richness, while their fruit flavors complement the cheese's nutty notes. If you prefer red wine, a light-bodied red such as Aglianico del Vulture would also be a good choice.

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