Caciocavallo 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, the cheese is then naturally beechwood smoked, taking on a salty and smoked flavour.
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.
- 2017 Gold Medal Australian Dairy Product Competition (DIAA)
Pasteurised Cows Milk, Rennet (Non animal), Starter Culture, Salt, Beechwood Smoked
Size & Packaging
Mild with a slightly salty and smoked flavour
Firm cheese with smooth texture
Cheese platter, grilled for antipasto