Hand-Formed Smoked Caciocavera
Our smoked Caciocavera won 1st price in Sacramento in 2014 for top smoked cheese in the USA. Balanced...Caciocavera's buttery notes with a savory smoked finish of locally harvested Mockernut Hickory. The smooth, rich texture and flavor of this handcrafted cheese is only enhanced when melted on your favorite sandwich, burger, or even macaroni and cheese. 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: Develops sharpness with age. Akin to a mild provolone
Rind: Smooth, edible, brine-cured rind, smoked finish.
Culture: Thermophilic culture.
Coagulant: Natural Calf Rennet.
Shelf Life: 6 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 6 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: Smokey finish with nutty, caramel, slightly buttery flavors still holding true.
Wine Pairings: Complex flavor profile stands best with a robust aged red wine.
Food Pairings: Smokey flavors of this cheese go well with grilled meats. A real statement in any toasted sandwich; this smoky delight will add a kick.
Cooking Tips: Always serve this cheese at room temperature or heated. Can be sliced then fried in olive oil for a delicious appetizer. Use this smoked cheese as a unique addition to Shish Kabobs. Thinly sliced it is delicious melted on grilled eggplant or polenta.
Notes: This cheese is smoked with real hickory wood smoke, not liquid smoke from a bottle. Enjoy it in the traditional gourd shape or try our braided version.
Ingredients: Grade “A” pasteurized milk, salt, rennet, cheese cultures.
- Pasteurized Grade A Jersey Cow's Milk, Salt, Rennet, and Cheese Cultures. Naturally smoked with real hickory logs.
- 2012: Second Place winner at the World Cheese Awards 2014: First place winner of the American Cheese Society Annual cheese conference. 2017: Second place winner of the American Cheese Society Annual cheese conference.
Fans of the traditional cacioceva will also enjoy this smoked variation.