CCaciocavallo literally translates to “horse (cavallo) cheese (cacio)” or “cheese on horseback”. The name derives from the Italian tradition of tying cheese forms together in pairs and hanging them over a wooden board to dry age.
This pasta filata cheese is made from cow milk. It is stretched by hand into a natural teardrop shape with a knot at the top so that a cord can be tied around the thin end to hang.
After aging, caciocavallo takes on a salty flavour. This is why caciocavallo is considered to be the Grana Padano of South Italy.
Caciocavallo is great when enjoyed with a full-bodied wine, grated on top of your favourite dishes or sliced and pan fried to enhance the flavours.
Pasteurised Cows Milk, Rennet (Non animal), Starter Culture, Salt
Size & Packaging
Mild & Slightly Salty
Firm & Smooth
Cheese platter, grated or grilled for antipasto