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When wandering the streets of Paris, you’ll find a fromagerie on almost every corner. However, this dairy is something entirely new.
A visit to a street market in southern Italy might yield a glimpse of caciocavallo impiccato. This cheese is melted over embers and then scraped over a slice of bread.
Fond memories of smuggling caciocavallo cheese over the Canadian border.
Our cheese of the day is Smoked Hand-braided Caciocavera. Inspired by Italian Caciocavallo, this Oklahoma signature cheese is stretched and shaped by hand.
Our cheese of the day, Cascaval, often has no rind and a uniformly firm yellow paste. It’s mild, salty and slightly sharp.
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