- Customer Reviews
Grew up on this cheese
Nov 9, 2014 | By Dennis DuFour
My dad was born in McAlester and I grew up eating this cheese. Always a fight to see got the knot or knob, but it was good it had 3 divisions to it and 3 of kids. This and Bache sp? Bread we lived on and great present. Oh for those days again.
Mar 28, 2014 | By Larry Deford
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
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
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!
Oct 15, 2013 | By cindi clark
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
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
Oct 5, 2012 | By Lars
This stuff is amazing!!!
The best cheese
Feb 21, 2012 | By Sherry Cummings
"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
"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."