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Caciocavallo

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Caciocavallo is a semi-hard, stretched-curd cheese that originated in Southern Italy. The name "Caciocavallo" translates to "cheese on horseback" in English, referring to the traditional method of tying two cheese shapes together and hanging them over a wooden board or beam to age, resembling saddlebags.

Made from cow's milk, Caciocavallo cheese has a smooth, pale yellow rind and a firm, elastic texture. It can vary in flavour depending on its age, with younger versions having a mild and buttery taste, while aged ones develop a more robust and tangy flavour. The cheese is often compared to provolone due to its similar production process and taste. Caciocavallo can be enjoyed on its own, sliced for sandwiches, grated over pasta dishes, or melted in recipes.

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