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 -

igourmet Caciocavallo DOP - Traditional (7.5 ounce)
- Ships expedited in an insulated package to ensure freshness
- Imported from Italy
- This specialty hails from the Southern Italian provinces of Abbruzo, Calabria, Campania and Sicilia
- Has hint of almonds and anise flavors
- Works well with any bold, strong red wines
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 Some historians think it is so named because it was originally made from mare's milk, others because it was transported on horseback.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.
  Please call if you would like to order an uncut unit.
- We hand cut and wrap this item.
Country USA
Binding Misc.
Brand igourmet
Label igourmet
Manufacturer igourmet
Publisher igourmet
Studio igourmet
ReleaseDate 0000-00-00

Country	USA
Binding	Misc.
Brand	igourmet
Label	igourmet
Manufacturer	igourmet
Publisher	igourmet
Studio	igourmet
ReleaseDate	0000-00-00

igourmet Caciocavallo DOP - Traditional (7.5 ounce)

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