Caciocavallo Cheese | Sharp Pasta Filata | Vantia | 1 lb
$ 32.98
Sharp Caciocavallo Cheese | Cow's Milk Pasta Filata | 1 lb Cut Portion
At a Glance
Bring traditional Southern Italian cheese making to your table. Caciocavallo is a stretched-curd cheese made from cow's milk. The process involves heating the curds and stretching them in hot water. While historical versions are shaped into a teardrop form and tied with a rope to hang over wooden beams, a curing method that translates literally to cheese on horseback, our specific selection is formed into a uniform loaf. This one-pound cut portion from Frank & Sal offers a sharp, savory bite with nutty notes and a firm, semi-hard texture.
Nutrition Information & Ingredients
- Ingredients: Pasteurized cow's milk, salt, rennet.
- Allergens: Contains milk.
- Storage: Keep refrigerated. Wrap cut surfaces tightly after opening.
Specifications
Brand Vantia
Type Pasta Filata (Stretched Curd)
Milk Source Cow's Milk
Flavor Profile Sharp, Savory, Nutty
Shape Format Loaf
Net Weight 1 lb (16 oz) Cut Portion
Common Questions
Q
Does caciocavallo mean cheese on horseback?
A
Yes, the name translates literally to cheese on horseback because the historic curing method requires tying two cheeses together with a rope and hanging them straddling a wooden beam to age.
Q
Is caciocavallo the exact same cheese as provolone?
A
No, they are different cheeses. While both belong to the stretched-curd pasta filata family, caciocavallo features a pale-yellow rind and a sharper, nuttier flavor profile when aged.
Q
Are you able to melt sharp caciocavallo?
A
Yes, you can melt this cheese. It softens perfectly for hot sandwiches, baked pasta, and pizza, though it will not stretch exactly like fresh mozzarella due to its lower moisture content.
Q
Are we receiving a whole loaf of cheese?
A
No, this listing provides a convenient one-pound cut portion taken from a larger loaf, rather than shipping the entire whole cheese.
