Caciocavallo earns its name, literally ‘cheese on horseback’, from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. This 360-degree exposure to age and ambient microbes develops sharp, spicy flavors, a development continued in caves, where the cheeses hang among other aging wheels, picking up deep, earthy undertones and fruity aromas. Prior to this flavor-enriching aging process, the cow’s milk wheels are formed of warmed and stretched curd, and ground black truffle of Molise is added to the filata globes, and submerged in a salamoia, or brine, for up to 24 hours. The result is like mozzarella on steroids or provolone with better manners, a layered, complex cheese. It is sweet and soft when fresh and with the passing of time the flavors become more intense and spicy. Fully aged this cheese can be grated like a parmigiano.
Perfect for slicing aside a hunk of cacciatore and a glass of spicy Italian red, like Primitivo.
Milk Type: Cow Raw (unpasteurized)
Age: 4 – 6 months