What cheese is similar to Caciocavallo?

Caciocavallo Substitute

• Parmigiano Reggiano. A hard cheese that is aged for 1-3 years and comes from unpasteurized cow milk.
• Provolone. Provolone is a semi-hard cheese that is aged for 4 months.
• Mozzarella. This tasty cheese comes from buffalo’s milk.
• Scamorza.
• Pecorino Romano.

How do you eat Caciocavallo cheese?

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.

What does caciocavallo cheese taste like?

It has a mild, slightly salty flavor and firm, smooth texture. As it ages beyond 2 months, the flavor becomes more pungent and the texture more granular, making it ideal for grating. At this point, it can even take the place of Parmesan or Provolone in many recipes and dishes.

What is caciocavallo cheese used for?

Caciocavallo is used when making dishes based on red meat and mushrooms, in stuffed pastas, in parmasean-style dishes, in pasta casseroles and homemade pizzas. It can be served fresh or aged, cooked on a grill, grated or melted.

What is a good substitute for caciocavallo?

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

Can you eat the outside of Caciocavallo?

It is most often produced in parts of Italy and the Balkans. Generally mild in taste with a somewhat salty bite, Caciocavallo cheese is often compared to other cow’s-milk cheeses, such as provolone. It also has an edible rind. In fact, both cheeses are deemed “stretched-curd” cheeses.

Is caciocavallo cheese strong?

This cheese gets its name from the way it is always tied with a rope and dangled over a wooden board to drain and age. Caciocavallo Cheese Semipiccante Medium Strong is made out of cow’s milk. Its aging and continuous exposure to humidity in the cave gives it a sharp and spicy flavour.

Is Caciocavallo similar to mozzarella?

Caciocavallo is a lesser-known, aged mozzarella that originated in the south. Like mozzarella it’s coaxed into a ball shape, then netted and hung to air-dry for six months, resulting in a cacio or teardrop shape. Traditionally the cheese was hung in pairs over the backs of horses during travel.

Where can I buy provolone cheese in the UK?

In a nutshell, provolone UK is very rarely available, so you may need to find a good provolone cheese substitute. There are a few like mozzarellas, parmesan, and Munster that are readily available in the UK. Aldi farms are the only farms that produce provolone cheese UK, and you can purchase from the store and online.

What is the most sought after cheese?

Pule donkey cheese
Narrator: Pule donkey cheese is the most expensive cheese in the world. Produced by only one farm in the world, pule will cost you about $600 for a single pound. Making it requires more time and effort than most other cheeses.

How did Caciocavallo Podolico get its name?

The name (which translates as horse cheese) derives from the fact that these cheeses are hung up to age in pairs, rope-bound and slung over a wooden board or beam. What is caciocavallo podolico? “Podolico” is the finest expression of caciocavallo cheese.

What can I eat with Caciocavallo Podolico cheese?

If you enjoy Italian cured meat, you can easily pair Caciocavallo Podolico Cheese with it. Don’t just eat it alone; enjoy it alongside a cup of full-bodied red or white wine.

How long does it take for Caciocavallo Podolico cheese to mature?

Caciocavallo podolico cheese may be eaten fresh but improves with a long ageing process of up to five or six years, especially the larger pieces of 4/8 kilos: a few lucky people have even managed to taste the results of 12 years’ ageing. Some varieties are matured in tuff caves.

What does it mean when caciocavallo cheese is pink?

In the course of time, caciocavallo cheese acquires complex aromas of pasture lands and Mediterranean scrub thanks to the lingering sensations of the highly aromatic herbs that as cows feed off, such as wild fennel, liquorice and myrtle. When the paste is slightly pink in colour, it means they have feasted on wild strawberries in spring.