Caciocavallo, made in Molise, Campania, Puglia, Basilicata and Calabria, is a tasty, hard cheese with centuries of history. Its name, which loosely means “cheese on horseback” comes from the way the gourd-shaped forms are aged hung over wooden rods. Made from cow’s milk, Caciocavallo is young and stringy at two months, and at eight weeks, it has a salty, piquant flavor and is ideal for grating. Caciocavallo is a particularly delicious addition to pasta, and, like Provolone, works just as well on an antipasto platter as it does as an ingredient in more complex preparations.
*Please note that all fresh cheeses MUST be shipped overnight*