Caciocavallo stagionato

Smoked Caciocavallo

Smoked caciocavallo is a Puglian stretched-curd cheese made from cow's milk and passed through hardwood smoke. It is made by Caseificio Arcudi in Soleto, with milk from its own farm. Whole, about 1.8 kg, or a half.

Choose product size : Full
€42.90
Tax included
Quantity
Available, ready to ship
Delivery in 24/48 hours Prepared within 24 working hours
Secure payments Card also without a PayPal account
Returns within 14 days Right of withdrawal, no reason needed
We answer you ourselves Write to us on WhatsApp · 338 859 1106

Data sheet

Manufacturer
Caseificio Arcudi
Reference
ARCUDI-CACIOCAVALLO-AFF
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

Description

🧀

Smoked Caciocavallo

“The scent of fire, the taste of Puglian tradition.”

Uncooked stretched-curd cheese, own-farm cow's milk — Caseificio Arcudi, Soleto (LE). Pear shape, smoked with hardwood, intense and aromatic flavour.

Own-farm milk Artisan smoking Pear shape made by hand

Smoked caciocavallo starts from the traditional Puglian caciocavallo, with an added stage in the smoking chamber. The base is always an uncooked stretched-curd cheese made from cow's milk, with the characteristic pear shape given by the master cheesemaker's hands.

The result is a semi-hard cheese with a bold, intense and aromatic flavour. Ageing sets the underlying profile — sweet, medium or piquant — while smoking adds the woody, fragrant note that sets it apart from the white version.

A pear-shaped caciocavallo, vacuum-packed in a polystyrene box next to other fresh cheeses

The process

How caciocavallo is smoked

1
Selection
High-quality caciocavallo is chosen, already shaped and salted, ready for smoking.
2
Hot smoking
The cheese is exposed to the smoke of hardwoods — oak, beech or hazel. The smoke circulates in the smoking chamber for as long as needed to give the desired flavour, from a few hours up to stronger intensities.
3
Cooling and ageing
After smoking, the caciocavallo is cooled and left to age. The flavours develop further and the cheese reaches the right texture and softness.
4
Packaging
Once the process is complete, the smoked caciocavallo is packaged.

In the kitchen

How to enjoy smoked caciocavallo

🍞
As a table cheese
Excellent sliced, with bread and cured meats.
🔥
Caciocavallo impiccato
Hung near the fire, it melts and drips over bread or vegetables with an irresistible smoky aroma.
🍕
Pizza and baked pasta
Ideal on pizza and in baked pasta, where it melts and brings its smoky note.
🥩
Meat dishes
A match for meat main courses, sliced or melted on top.
❄️ How it travels. The caciocavallo leaves in an insulated polystyrene box with cooling gel, not in a refrigerated truck: that is why we ship our cheeses in the cool season.
Polystyrene box with its lid and a cooling pack, inside a cardboard carton

Product information

Smoked caciocavallo characteristics

Type Uncooked stretched-curd, semi-hard, smoked
Milk Own-farm raw cow's milk — Reg. EC 852/04
Shape Pear shape, hand-shaped by the master cheesemaker
Sizes Whole cheese, about 1.8 kg (±20-30 g depending on the cheesemaker's hand), or half a cheese
Smoking woods Oak, beech or hazel (hardwoods)
Taste Bold, intense, aromatic — sweet, medium or piquant depending on ageing
Producer Caseificio Arcudi, Soleto (LE)
Packaging Insulated polystyrene box with cooling gel

Frequently asked questions

What to know before buying

How is it different from white caciocavallo?

The base is the same: uncooked stretched-curd cow's milk cheese, pear shape, sweet, medium or piquant depending on ageing. The smoked one also goes through the smoking chamber, which gives it its woody, fragrant note.

Which woods are used for smoking?

Hardwoods: oak, beech or hazel. The time in the smoke decides the intensity, from a few hours upwards.

What is caciocavallo impiccato?

It is caciocavallo hung near the fire: it melts and drips over bread or vegetables. With the smoked version the aroma is even bolder.

Is the weight always the same?

No: the whole cheese weighs about 1.8 kg and varies by 20-30 g depending on the cheesemaker's hand. You can also choose half a cheese.

Can it be shipped abroad?

Not as standard: for a shipment within Europe, write to us and we'll work it out together.
🧀

The authentic smoked Puglian caciocavallo

Own-farm cow's milk, hardwood smoking, artisan ageing. The scent of fire, the taste of Puglian tradition. Questions? [Write to us](#contatti).

💬 Write to us

You might also like

   

6 other products in the same category:

   

Customers who bought this product:

   
Nicola
Chiedi a Nicola Nicola è online