€ 28,00

2000 g (2kg) whole cow milk caciocavallo, individually packaged.

Cost: 28,00 € including VAT (€ 14.00 per kilo)

With mozzarella and scamorza, caciocavallo is among the finest products of the dairy area.

This kind of provola cheese is usually made with cow milk, but there are also variants made with buffaloor goat milk. Caciocavallo is generally made with cow milk, with the addition of rennet, starter cultures and salt.

Caciocavallo is a spun paste cheese typical of South Italy. It has a very peculiar ovoid shape and a closed bottleneck at its top. The top part with the noose derives its unique shape from the maturation period of caciocavallo, that happens while straddling (placed “a cavallo” in Italian) on a pole or a branch. Probably its maturing process gives the name at this cheese (the cheese, “cacio”, is placed “a cavallo”, straddling, on the pole).

Caciocavallo’s crust is fine, smooth and amber coloured. Its cheese is solid with some small air bubbles given to its process of maturation. The holes of the cheese are called occhiatura.

The flavour of caciocavallo is pleasingly spicy and aromatic due to the advanced aging of this kind of cheese.


  • Cow milk
  • Rennet
  • Salt

Nutritional Valueper 100 g of product

  • Protein 37.7 g.
  • Fat 31.1 g.
  • Carbohydrate 90 mg

Calorie content

100 g of this delicious cheese contain about 439 Kcal


How to store Caciocavallo

Caciocavallo is to be stored in the refrigerator, possibly in a low compartment. Usually, fresh cheese is to be stored in higher compartments, at temperatures between 2 and 4 degree Celsius. In this case, however, since caciocavallois a matured cheese, it’s better to store it in a less cold place so its flavour will not be altered. It’s important that the refrigerator’s temperature is constant so the cheese will not undergo any temperature swings.

Anotheradvice is to store the caciocavallo wrapped in paper food. Unlike transparent foil, which doesn’t let the cheese perspire, paper food protects the cheese’s flavour and its moisture. Finally, it’s necessary to remove caciocavallo from the refrigerator a couple of hours prior to eating it. In this way, caciocavallo will regain all its typical scent and its original flavour.

Caciocavallo is a matured hard cheese, so it’s recommended to taste it its natural raw flavour. This cheese a perfect appetizer, together with cold cuts and soft cheeses, or as in a sandwich for an afternoon snack. However, caciocavallo can also be cooked, for instance grilled, after having cut it in fine slices. Those who enjoy sweet-and-sour tastes may also appreciate caciocavallo served with onion cream and honey.

Another very common recipe is called CaciocavalloImpiccato (literally HangedCaciocavallo). In this recipe, caciocavallo is basically hanged by its bottleneck with a little chain or a rope and it’s put dangling on an ember or barbecuethat will melt and soften the fat of the cheese. As the cheese melts, caciocavallo gets cut with a knife and spread on a slice of bread. Finally, a little bit of shaved truffle is grated over the slice rightbefore tasting this ancient and delicious dish.

In addition to CaciocavalloImpiccato, another recipe to taste the melted flavour of this cheese is Grilled Caciocavallo.

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