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Caciocavallo Recipe

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Caciocavallo originates from Southern Italy and is a traditional, stretched curd cheese made from cow or ewes milk and currently even buffalo milk. It is stretched into a natural gourd or teardrop shape with a knot at the top so that it can be tied at the thin end with a cord to hang. After a period of three months, this cheese can be eaten as a table cheese but after an aging period of two years it can be used for grating with much more character.
  • Yield2 pounds
  • Agingtime 2+ months
  • Skill Leveladvanced
  • Author