Caciocavallo is another familiar “pasta filata,” or “stretched-curd” cheese originating from Southern Italy. Its name’s significance, “cheese on horseback,” derives from the way in which the cheese is tied with a rope and hung to drain. Our Caciocavallo is fresh and semi-firm, with a thin and smooth straw-yellow rind and compact interior. It has a delicate flavor, with a drier texture than our Fior di Latte.
With particular humidity levels when aging, the cheese develops a sharp, spicy flavor similar to that of provolone picante with additional fruity and earthy undertones developing the longer it ages.
Our Caciocavallo is generally aged XX months and, like provolone, is great as a table cheese paired with wine or grated over various dishes for an added spicy, salty punch.