Caciocavallo
Caciocavallo is an intriguing cow’s milk cheese hailing from the south of Italy. Some caciocavallos are in the shape of a gourd, some, like ours, come in the shape of a large, rough brick. What they have in common is their aging method: both are tied up in ropes and left to hang till they reach the perfect age. Legend goes that’s where they got their name - Cacio = cheese, Cavallo = horse: the cheeses would have hung on the saddle of early Italian traders!
While the origins of the cheese are murky, the flavor is certainly not: full-flavored, this rich cheese is similar to provolone in taste, and is more or less spicy depending on its age. Like Provolone or Mozzarella, it is a pasta filata, a type of “string cheese”. Our young Caciocavallo is quite popular in the New York metro area, and makes a delightfully flavorful table cheese.
If you head to authentic little Italian shops around Arthur Ave, you may stumble upon our Caciocavallo Ragusano. Now that’s a sharp cheese, straight out of the “Old World”! Caciocavallo Ragusano is a raw, aged cow's milk cheese often called the “King of the Sicilian Cheese”. Some call it Sicily’s version of Parmigiano, since it is often used for grating. Produced exclusively in the Ragusano province of Sicily, the cheese is made with milk from Modicana cows. Ragusano has a golden straw color and an herbaceous, piquant flavor. Try it as an ingredient in gutsy baked pasta dishes, or use in place of Parmigiano for an added kick of flavor.
Caciocavallo is an intriguing cow’s milk cheese hailing from the south of Italy. Some caciocavallos are in the shape of a gourd, some, like ours, come in the shape of a large, rough brick. What they have in common is their aging method: both are tied up in ropes and left to hang till they reach the perfect age. Legend goes that’s where they got their name - Cacio = cheese, Cavallo = horse: the cheeses would have hung on the saddle of early Italian traders!
While the origins of the cheese are murky, the flavor is certainly not: full-flavored, this rich cheese is similar to provolone in taste, and is more or less spicy depending on its age. Like Provolone or Mozzarella, it is a pasta filata, a type of “string cheese”. Our young Caciocavallo is quite popular in the New York metro area, and makes a delightfully flavorful table cheese.
If you head to authentic little Italian shops around Arthur Ave, you may stumble upon our Caciocavallo Ragusano. Now that’s a sharp cheese, straight out of the “Old World”! Caciocavallo Ragusano is a raw, aged cow's milk cheese often called the “King of the Sicilian Cheese”. Some call it Sicily’s version of Parmigiano, since it is often used for grating. Produced exclusively in the Ragusano province of Sicily, the cheese is made with milk from Modicana cows. Ragusano has a golden straw color and an herbaceous, piquant flavor. Try it as an ingredient in gutsy baked pasta dishes, or use in place of Parmigiano for an added kick of flavor.
Caciocavallo is an intriguing cow’s milk cheese hailing from the south of Italy. Some caciocavallos are in the shape of a gourd, some, like ours, come in the shape of a large, rough brick. What they have in common is their aging method: both are tied up in ropes and left to hang till they reach the perfect age. Legend goes that’s where they got their name - Cacio = cheese, Cavallo = horse: the cheeses would have hung on the saddle of early Italian traders!
While the origins of the cheese are murky, the flavor is certainly not: full-flavored, this rich cheese is similar to provolone in taste, and is more or less spicy depending on its age. Like Provolone or Mozzarella, it is a pasta filata, a type of “string cheese”. Our young Caciocavallo is quite popular in the New York metro area, and makes a delightfully flavorful table cheese.
If you head to authentic little Italian shops around Arthur Ave, you may stumble upon our Caciocavallo Ragusano. Now that’s a sharp cheese, straight out of the “Old World”! Caciocavallo Ragusano is a raw, aged cow's milk cheese often called the “King of the Sicilian Cheese”. Some call it Sicily’s version of Parmigiano, since it is often used for grating. Produced exclusively in the Ragusano province of Sicily, the cheese is made with milk from Modicana cows. Ragusano has a golden straw color and an herbaceous, piquant flavor. Try it as an ingredient in gutsy baked pasta dishes, or use in place of Parmigiano for an added kick of flavor.
Caciocavallo has a special place in our hearts: it is born in Sicily, like the founder of our parent company, Musco Food!
