Caciocavallo: The Sharp Cheese of Southern Italy - 1 pound
$ 32.98
Sharp Caciocavallo Cheese | 1 Pound
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If you enjoy a cheese with a sharp bite, this Caciocavallo belongs on your table. Its savory flavor, nutty character and firm, slightly chewy texture work just as well alongside bread and salami as they do in a bubbling dish of baked pasta. This listing is for a one-pound portion from Frank & Sal Italian Market.
What Is Caciocavallo Cheese?
Caciocavallo is a traditional Southern Italian stretched-curd cheese, part of the pasta filata family that also includes mozzarella and provolone. It can range from mild and supple to firm and sharp, depending on the producer and aging. Our selection has a sharp flavor and semi-hard texture.
What to Expect
- Quantity: One-pound cut portion.
- Flavor: Sharp, savory and nutty.
- Texture: Semi-hard with a firm, slightly elastic bite.
- Serving options: Thinly sliced for antipasto, shredded for cooking or grated as a finishing cheese.
- Allergen: Contains milk.
A Cheese for Sicilian Cooking
Caciocavallo has a place in some of Sicily's most satisfying dishes. Here are three ways to put your portion to work:
- Sfincione: This thick, soft Palermo-style pizza brings together tomatoes, onions, anchovies, caciocavallo and breadcrumbs. The cheese adds a savory bite beneath the topping and across the surface.
- Pasta 'ncasciata: A Sicilian baked pasta associated with Messina, often made with eggplant, tomato and caciocavallo. Small pieces distribute the cheese throughout the bake.
- Anelletti al forno: These small pasta rings are baked with a hearty sauce. Grated caciocavallo can be mixed through the pasta and added to the topping.
Cooking with a sharp cheese: Taste before adding extra salt, particularly when your recipe also contains anchovies, olives or cured meats.
Simple Ways to Serve It Every Day
- Make an antipasto plate. Cut thin triangles and serve with soppressata, olives and crusty Italian bread. Add pears, figs or a little honey for a sweet contrast.
- Add it to a hot sandwich. Layer thin slices with roasted peppers, grilled eggplant or cooked Italian sausage, then heat until softened.
- Finish pasta or vegetables. Grate a small amount over tomato pasta, roasted potatoes or zucchini.
- Give homemade pizza more flavor. Combine shredded caciocavallo with mozzarella when you want both a sharp flavor and a stretchy topping.
Try This: Roasted Pepper and Caciocavallo Toasts
For four small toasts, use four slices of Italian bread, 4 ounces of thinly sliced caciocavallo and one drained roasted red pepper, cut into strips.
- Lightly toast the bread and place it on a broiler-safe baking sheet.
- Divide the cheese evenly among the slices and add the pepper strips.
- Broil until the cheese softens and starts to bubble. Watch closely to keep the bread from burning.
- Finish with black pepper or fresh basil and serve warm.
Pat the peppers dry before adding them to help keep the toast crisp.
How Much Does One Pound Serve?
One pound is 16 ounces. For an antipasto board, plan on 1 to 2 ounces per person, or approximately 8 to 16 portions before trimming. The same portion provides about 16 one-ounce sandwich servings. Adjust these amounts depending on what else you are serving.
How to Cut and Store Caciocavallo
Place the cheese on a stable cutting board with a flat side down. Cut thin slices with a sharp knife, then divide them into triangles or smaller pieces for serving. For cooking, shred or grate only the amount you need.
Keep refrigerated. Follow the storage directions and date on the product label. After opening, cover the cut surfaces and store in a closed food container or storage bag. Take out only the portion you plan to serve and let it lose its refrigerator chill briefly before eating.
Questions About Caciocavallo
Is all caciocavallo sharp?
No. Younger versions can be mild, while longer aging generally produces a firmer cheese with a stronger flavor. This listing is for our sharp selection.
Is caciocavallo the same as provolone?
They are different cheeses made using a related stretched-curd method. Both can be mild or sharp, so compare the individual cheese's flavor and texture when choosing one for a recipe.
Can you eat caciocavallo without cooking it?
Yes. Serve it in thin slices or bite-size pieces with bread, olives, fruit or cured meats. Cooking is optional.
Does sharp caciocavallo melt?
It can soften and melt in hot sandwiches and baked dishes, but a firm, aged cheese may not stretch like fresh mozzarella. Thin slices and small shreds help it heat evenly.
Can I grate it instead of Parmesan?
Yes, as a finishing cheese over pasta, soup or vegetables. Expect its own sharp flavor rather than an identical result. Start with a light sprinkle and taste before adding more.
Am I receiving a whole cheese?
This listing is for a one-pound cut portion, rather than a whole caciocavallo.
