Everything great about provolone style cheese comes together in this hand-formed legend. Earthy and buttery with slight caramel notes and a nutty finish; Aged Caciocavera rides the line between subtle and bold. Flavor and texture meld into the savory experience of a raw Jersey cow's milk cheese. Delightful as a table cheese, yet extremely versatile in the kitchen. The milk for all of our hand-crafted cheeses is from family-owned single- source dairies and is hormone and pesticide free.
Type: Pasta Filata.
Family: Italian Cheese.
Ripened: Aged over 60 days. Develops sharpness with age. Akin to an aged provolone.
Rind: Smooth, edible, brine-cured rind.
Culture: Thermophilic culture.
Coagulant: Natural Calf Rennet.
Shelf Life: 9 months.
Milk: Jersey milk produced on a single, small, family-owned and operated dairy without the use of hormones. Animals allowed free access to pasture throughout the year.
Shop Storage: Store in refrigeration for up to 9 months.
Home/Restaurant: Store in refrigerator. Leave out at room temperature for several hours before enjoying this cheese. Cover remaining cheese (in the rare case that this will happen) with cheese paper and put back in refrigeration.
Flavor: Nutty, caramel, developing sharpness with age.
Beverage Pairings: Buttery flavor profile stands best with a robust aged red wine or summer ale.
Food Pairings: At room temperature this cheese is wonderful with fresh fruits; apples, pears, and figs. Caciocavera compliments slow-cooked meats and soups magnificently.
Cooking Tips: Always serve this cheese at room temperature or heated. Can be sliced then fried in olive oil for a delicious appetizer. Shred onto baked pasta dishes. Fast and fun as cheese toast.
Notes: This cheese is the pride of our community here in Krebs, OK. The Italian immigrants who settled in this area to find work in the coal mines brought with them this old world Caciocavallo. It has been a tradition that has lived on through the generations here in Southeast Oklahoma and we are proud to bring this local art to your table.
Ingredients: Raw cow’s milk, salt, rennet, cheese cultures and enzymes.
- Raw Grade A Jersey Cow’s Milk Salt, Rennet, and Cheese Cultures. Aged over 60 days.
- Second place winner of the 2014 American Cheese Society Annual cheese conference.
still good. aged better than standard
This is a staple at our home. It has a warm flavor that mixes with fruit, nuts, sausage and wine. Don't leave without it.
Love the flavor!