Traditional stretched curd cheese is gourd ‡°shaped and
made with cow’s milk with a dry, sleek, yellow rind,
which is sometimes waxed. Interior is golden-yellow
and has a fibrous close texture. The aroma is intense
and lingering and the taste is full but mellow.
This cheese is lovely for serving at the table or for
cooking. It melts and stretches in long strands and
it browns at high temperatures. It can be used as a
table cheese, for grating, grilling or melting.
Very versatile, a young Caciocavallo will be perfect in sandwiches, in salads or in au gratin dishes. With time, its qualities become more pronounced. It then makes an excellent cheese to grate on pasta. Plain, at the end of meal or in a tasting,
you will be charmed by its texture and its fresh taste
