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Hand Formed Fresh Caciocavera
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Hand Formed Fresh Caciocavera

(Lovera) - 16 oz

True caciocavallo cheese originated in the southern Italian provinces of Abruzzo, Calabria and Campania. It is an excellent semi-hard creamy cheese of "pasta filata" stretched and shaped by hand that belongs to the same family as Mozzarella and Provolone. Lovera's Caciocavera is made by hand in the same traditional way that Sam Lovera was taught by southern Italian ladies in Krebs, Oklahoma when he was a young boy. You can be positively assured that this hand-formed cheese is made using 100% pure cows milk! Hand formed in the age-old gourd or pear shape, this fresh cheese is mild in flavor and is a perfect table cheese. Since 1947, this is one of the Lovera's Number One Best Sellers! It is a mainstay for any Italian meal and is served at several restaurants. This is the cheese whose fame proceeds it and the one everyone wants when they step into Lovera's retail store in Oklahoma for the first time. While the name may be difficult for some to remember, everyone that gets one taste, will always remember it from that point on. This version of Caciocavera has been pasteurized, hung for 5 days and immediately vacuum packed.

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great stuff
Mar 28, 2014  |  By Larry Deford
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My wife is from McAlester and my father-in-law used to provide italian bread for all the area restaurants. This cheese was our Christmas treat...nice to know we can order online. Thank you!
The BEST caciocavallo
Nov 18, 2013  |  By Mike Mariano
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My Grandmother also lived in Haileyville, Thelma Mariano. Whenever we visited, we ALWAY bought aciocavallo from Lovera's. STILL THE BEST THERE IS!!
Oh yea. Gourd cheese
Nov 17, 2013  |  By Dennis DuFour
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Oh Yes. Gourd Cheese is what we always call it. Aged, hung up to weep. Never really melted when you fried it. Still stayed in the the same shape. Love the twisted heel the BEST!
gourd cheese
Oct 15, 2013  |  By cindi clark
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as a child we went to haileyville every summer to see my Grandmother, Mrs Ada Langford. I always looked forward to GOURD CHEESE. Yummy
just a customer
Jul 22, 2013  |  By John Brantley
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I was born in Mcalester 80 years ago and have been a lover of this cheese ever sence I was first introduced to it buy my moither I left Mcalester over 60 years ago but have been able to get back to Krebs several time over the years and always stop buy the store to pick up my cheese . thanks so much for still providing it
Cheese!
Oct 5, 2012  |  By Lars
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This stuff is amazing!!!
The best cheese
Feb 21, 2012  |  By Sherry Cummings
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"My husband told me about a wonderful cheese that he grew up enjoying. He was the grandson of Dr. Henry. We lost my husband tragically last year. Our family needs something that he truly loved, and told us stories about. Your cheese is every bit as good as he described! Thank you"
the best cheese
Feb 21, 2012  |  By Aviva
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"By far the best cheese I've found since I left Europe. My parents live in OKC and will periodically drive to Kreb just to buy the Caciocavera in bulk. I've found the best way to age/eat it for me is to let it hang a couple of weeks, slice off the outer layer, then begin again. For those who like a softer cheese, let it age the recommended time, the inside will still be soft. Either way, it is incredible."
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