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:
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.
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.
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!
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.
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.
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.
Taralli cheese and pepper: a winning combination. The combination of cheese and pepper is a great Italian classic to which La Terra di Puglia wanted to pay homage by creating a unique baked product of its kind, aromatic, fragrant and tasty. Who doesn't love spaghetti with cheese and pepper? Today the same desire for taste and flavor returns forcefully as the protagonist in these fragrant and scented taralli like never before. Try them! Serve them as an aperitif during a dinner with friends, perhaps together with traditional Italian cured meats: you will certainly make a great impression and leave your guests speechless. Even the most demanding.
The wholemeal barley frisa is a pillar of Apulian cuisine, with a history dating back to when it was the bread of the poor. Made with 100% Apulian wheat and dried in a wood oven, frise are versatile and nutritious. Barley friselle are ideal for a light and healthy dinner, thanks to their beneficial properties and low-calorie content. Topped with fresh tomatoes, basil, and extra virgin olive oil, they bring the authentic flavor of Salento to your table.
The puccia salentina, originating from Salento and created by Roman legionaries, is a versatile and tasty sandwich. The puccia pugliese recipe involves "reviving" it in the oven and filling it with sun-dried vegetables, preserved vegetables, tuna, Apulian caciocavallo cheese, and more. Perfect for quick meals, the puccia can be prepared in advance and brought for lunch. Alternatively, you can organize a puccia party, with various fillings in the center of the table, allowing each guest to personalize their own puccia salentina.
Attention: the price indicated refers to the package which contains 2.
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Tomato sauce from Puglia is a traditional, unique, and fragrant product. Made with fresh tomatoes, tomato sauce is versatile and nutritious, rich in vitamins and antioxidants. Making tomato sauce at home is a ritual that combines tradition and taste, allowing for a genuine product without preservatives. Tomato sauce can be used as a base for sauces, to dress pasta, or in more complex dishes, representing a deep connection with Puglian culture and traditions.
