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Traditional Hand-Braided Caviocavera - 4oz

$5.25
(1 review) Write a Review
Weight:
0.25 LBS
Width:
2.00 (in)
Height:
4.50 (in)
Depth:
2.00 (in)
Current Stock:

Each cheese is braided by hand, brine salted then air dried to perfection by Lovera's small but dedicated cheese crew. Also, the Jersey cow milk used in making Lovera's braided cheese is hormone and pesticide free from family-owned single-source dairies.

 

CHEESE INFO

Type: Pasta Filata


Family: Italian Cheese


Ripened: Develops sharpness with age. Akin to a mild provolone


Rind: Smooth, edible, brine-cured rind


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: Nutty, caramel, slightly buttery with earthy overtones


Wine Pairings: Complex flavor profile stands best with a robust aged red wine.


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: Grade “A” pasteurized cow’s milk, salt, rennet, cheese cultures.

Awards:
First place winner of the 2012 American Cheese Society Annual cheese conference.
Ingredients:
Pasteurized Grade A Jersey Cow’s Milk, Salt, Rennet, and Cheese Cultures.

Reviews

  • 5
    My husband’s fave!

    Posted by Diane on Dec 21st 2019

    I have to work hard to keep this in stock at our house! It has much more flavor than most string cheese. We love it.

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