A sharp, air-dried variation of provolone from Sicily.
An unusually-shaped aged cow's milk cheese originating in Sicily, Caciocavallo has slowly spread across the eastern Mediterranean under various names. Caciocavallo is made in a process similar to Mozzarella or provolone, with the curd being hand-spun into the distinctive pear shape and then hung to dry for a minimum of two weeks, though in the case of our cheese, many months longer. Caciocavallo has a sharp flavor similar to it's cousin provolone, though with a drier texture that gives the cheese a distinct al dente style quality.
Caciocavallo is best enjoyed with spicier Italian cured meats such as our very own Sicilian Pepperoni or Hot Toscano Salami.