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(Vantia) - 1 lb

Originally from southern Italy, Caciocavallo translates to "cheese on horseback" and is said to date back to the 14th century. Today's caciocavallo is made from 100% cow's milk and is manufactured very much like provolone. It has a mild, slightly salty flavor and is firm with a smooth texture. It is excellent paired with our Paesano Castelvetrano Sicilian olives and any of our Volpi salami's.

Availability: In Stock
Item Number: ITC-106
  • Producer + Region
  • Ingredients
  • Reviews

Producer: Vantia

Region: Sicily

The largest of Italy's twenty provinces and the largest island in the Mediterranean, Sicily sits just off the "toe" of Italy's boot. Monuments the island's rich history abound, from the famed Valley of the Temples to the immaculate Byzantine mosaics at Cappella Palatina. The cuisine here claims a number of influences from across the Mediterranean world -- Greek, Spanish, French and Arab have all at one point inhabited the island, infusing it with their respective culinary traditions.

Pasteurized milk, rennet, salt.
Feb 21, 2016  |  By Sa Cerniglia
Cheese was excellent but it didn't seam right that the shipping was more than the cost of the item
As good as the Caciocavallo you can find in Italy
Jan 4, 2015  |  By Dan
The flavor and texture is very similar to what you'd find in Italy. If you haven't had Caciocavallo before, imagine a saltier and softer parmesan. The only thing I'd like to see is being able to buy the whole "tear-drop" instead of just a chunk of it.
Nov 14, 2014  |  By Michael J Firriello
when are you ever getting it back in stock

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