Caciocavallo Italian Cheese - Whole Form - Traditional (4.5

Caciocavallo Italian Cheese - Whole Form - Traditional (4.5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
- AUTHENTIC ITALIAN CHEESE: Enjoy the rich heritage of Southern Italian provinces with every bite of Caciocavallo, a traditional pasta filata cheese. A culinary gem from Abbruzo, Calabria, Campania, and Sicilia, right to your table!
- AGED TO PERFECTION: After three months of aging, Caciocavallo develops an irresistible tangy, meaty flavor profile with subtle hints of anise and almonds. It's a delicious journey into the heart of Italian cheese-making tradition!
- DISTINCTIVE SHAPE AND PRESENTATION: This cheese stands out with its gourd shape, presented in pairs and tied together by a rope. The unique shape and pairing make it a statement piece on any cheese board!
- QUALITY INGREDIENTS: Made from pasteurized cow's milk, this cheese is an assurance of safety and top-quality. Enjoy the genuine Italian taste that respects traditional cheese-making techniques!
- DIVERSE CULINARY USES: Whether it's part of an antipasto platter, melted on your favorite Italian dish, or paired with fruits and wine, Caciocavallo's versatility makes it a perfect choice for gourmets and culinary adventurers.
This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia. The meaning of its name has been debated for centuries, but its Latin roots are Cacio - cheese and Cavallo - horse. Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback. The most popular theory is that the name has nothing to do with a horse, rather that caciocavallo is a copy of an ancient Turkish cheese called qasqawal. The origins of the name notwithstanding, caciocavallo is a traditional pasta filata (stretched curd) cheese made from cow's milk. Other pasta filata type cheeses are mozzarella and provolone. Caciocavallos are gourd-shaped and come to us in pairs, tied together by a rope that loops around the "neck" of each cheese. After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.
- Made from pasteurized cow's milk.
- Photo depicts whole 4.5 lb. form of cheese.
Country USA
Brand igourmet
Manufacturer igourmet
Binding Unknown Binding
ItemPartNumber Caciocavallo DOP - Whole Form -
Model Caciocavallo DOP - Whole Form -
UnitCount 1
ReleaseDate 0000-00-00

Country	USA
Brand	igourmet
Manufacturer	igourmet
Binding	Unknown Binding
ItemPartNumber	Caciocavallo DOP - Whole Form -
Model	Caciocavallo DOP - Whole Form -
UnitCount	1
ReleaseDate	0000-00-00

Caciocavallo Italian Cheese - Whole Form - Traditional (4.5 pound) - After an aging period of three months, this ancient cheese takes on a tangy, meaty flavor with hints of anise and almonds.

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