Aged Apulian caciocavallo is a hard, spun paste fermented cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
Caciocavallo is one of the most loved and recognized cheeses of the Italian tradition. This stretched curd cheese, also known as caciocavallo cheese, boasts an ancient and fascinating history that dates back to the times of Magna Graecia. Its name derives from the tradition of hanging cheese wheels from a maturing stick, a practice that gives it its typical teardrop shape. Caciocavallo cheese is characterized by a rich and complex flavour, which varies in intensity depending on the maturation period, and can be sweet and delicate or strong and spicy. This cheese is perfect to enjoy on its own, but it also lends itself as a versatile ingredient in many recipes, from pizza to pasta dishes, enhancing each dish with its unmistakable aroma.
Do you want to savor the true taste of caciocavallo directly at home? Visit our online shop and discover the vast selection of caciocavallo cheeses available. We offer different varieties of caciocavallo from the best Apulian dairies, always guaranteeing quality and freshness. Whether you prefer sweet caciocavallo or a more mature one, you will surely find the perfect cheese for you. Don't miss the opportunity to enrich your table with one of the most prized and appreciated cheeses in Italy. Buy now and let yourself be won over by the authentic flavor of caciocavallo.
Caciocavallo and provola are both stretched curd cheeses, but they differ in their production and maturation methods. Caciocavallo has a longer maturation period which gives it a more intense and complex flavour, while provola is usually consumed fresh or slightly matured, resulting more delicate on the palate.
The main difference between caciocavallo and provolone lies in the shape and the maturing process. Caciocavallo has a teardrop shape and is matured on a stick, while provolone has a cylindrical or elongated shape and can be sweet or spicy depending on the length of maturation.
Caciocavallo and scamorza differ mainly in their seasoning. Scamorza is a string cheese like caciocavallo, but it is eaten fresh or smoked and has a softer texture and a more delicate flavor than mature caciocavallo.
Caciocavallo should be stored in a cool, dry place, preferably wrapped in parchment paper or a cotton cloth to allow for transpiration.
To preserve the whole caciocavallo, it is advisable to wrap it in cheese paper or a cotton cloth and store it in a cool, dry place, such as a cellar.
To avoid the formation of mould, the caciocavallo should be wrapped in a breathable cloth and stored in a dry and ventilated environment.
Caciocavallo impiccato is a tradition that involves hanging the cheese near the fire, allowing it to melt and drip onto bread or other dishes, creating a crunchy crust and a stringy interior.
At home, caciocavallo can be stored in the refrigerator, wrapped in cheese paper or a cotton cloth, to keep it fresh and prevent the formation of mold.
The maturing of caciocavallo occurs by hanging the cheese wheels on a stick in a cool, ventilated environment for a period that can vary from a few months to over a year, depending on the desired degree of maturing.
If you don't have caciocavallo, you can use cheeses such as provola, provolone or scamorza as alternatives, as they have similar characteristics.
Each package is shipped directly from the manufacturer's workshop who, thanks to our directives, will take care of preparing it as specified below:
Strong ricotta is a perfect spreadable cheese for those who love strong flavours; in the southern regions, it is also called ricotta Schia or ricotta scanta, that is, burning!
Fresh white scamorza is a fermented cheese with spun paste, sweet and soft, made with whole cow's milk. This cheese stands out for its guaranteed freshness due to fast shipping, ensuring arrival at your home within 24/48 hours. Apulian scamorza retains all its organoleptic characteristics thanks to packaging in polystyrene boxes. Perfect for every culinary need, it is a versatile and tasty cheese.
Smoked caciocavallo is a cheese that is seasoned and smoked over a wood fire. Fermented hard stretched curd cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
A classic produce from Apulia! Caciotta is a soft cheese from sheep cheese, rennet and salt. It comes in 750 gr shape. 15% off buying 2 x 750 gr.
Cacio ricotta cheese is a specialty from Salento. Made with sheep and cow milk, rennet, cultures, and salt, it's perfect for grating over traditional dishes. Weight varies between 250 and 300 gr. Artisanally produced and vacuum-packed to ensure freshness. The company, with over 25 years of experience, uses only high-quality milk from carefully fed livestock. This ensures a unique and authentic flavor.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
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Orange and a little sugar for this jam which is both pleasing to the eye and to the palate. It has an amber color and its acidic flavor does not provide the ideal solution for preserving the original rind, so much so that it appears rich in flavor and energy.
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A large and capacious bowl, ideal as a deep plate, perfect for serving dry first courses, soups, and broths, as well as rich salads. Handcrafted, glazed, and hand-painted, with unique splatter patterns reminiscent of traditional mottled Apulian ceramics. Diameter: 19 cm.
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