Caciocavallo stagionato
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Extra-matured caciocavallo


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.

€24.00 Tax included

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Quantity available: 6
Reference
ARCUDI-CACIOCAVALLO-STAG
Origin area
Lecce / Salento
GMO Free
Si
Handmade product
Si
Formato
1,5 Kg / 1,6 Kg
Ingredients
Latte, acido citrico, caglio, sale.
Nutritional info
Valore energetico: 270-280 Kcal/100 gr;1110-1160 KJ/100 gr;Grassi totali: 20,6%;Acidi grassi saturi: 12 gr/100 gr;Proteine: 21,5 gr/100 gr;Carboidrati: 1,5 gr/100 gr;Di cui zuccheri: 1,5 gr.
Short production line / 0 Km
Si
Maturing
3 months
Brand
Caseificio Arcudi

The delicious world of Apulian caciocavallo: discover the cheese that conquers palates

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.

FAQ on Apulian Caciocavallo

What is the difference between caciocavallo and provola?

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.

What is the difference between caciocavallo and provolone?

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.

What is the difference between caciocavallo and scamorza?

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.

How and where to store caciocavallo?

Caciocavallo should be stored in a cool, dry place, preferably wrapped in parchment paper or a cotton cloth to allow for transpiration.

How to store whole caciocavallo cheese?

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.

How to store caciocavallo so it doesn't get mouldy?

To avoid the formation of mould, the caciocavallo should be wrapped in a breathable cloth and stored in a dry and ventilated environment.

How is caciocavallo hanged made?

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.

How to preserve caciocavallo at home?

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.

How is a caciocavallo matured?

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.

What to use instead of caciocavallo?

If you don't have caciocavallo, you can use cheeses such as provola, provolone or scamorza as alternatives, as they have similar characteristics.

How we ship fresh produce

Each package is shipped directly from the manufacturer's workshop who, thanks to our directives, will take care of preparing it as specified below:

  • Cooling gel or ice - to maintain the cold chain for 72 hours
  • Isothermal polystyrene container - to avoid the dispersion of the cold