Today’s caciocavallo is made of cow’s milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes sharper and the texture more granular. It is one of the pasta filata types of cheese, like provolone and mozzarella, which means it has been stretched and shaped by hand.
Monthly Cheese Club-3 Month
Discovering a new cheese is almost as much fun as tasting an old favorite, and our monthly club aims to indulge both of these great pleasures. Each month, members receive extraordinary artisanal italian cheeses hand-selected by our discerning fromager. Descriptions of selections included in the Cheese-Box.