Cacciocavallo Cheese

This Italian cheese is similar to provolone. Firm, buttery with a light brown exterior and smoky flavor. As it ages, it hardens.

	Milk Used	Aging Period	Color	Texture	Flavor	Purchase Unit
Cacciocavallo Cheese Kä´-cho-kä-val´lō (Italy)	Cow’s milk. (In Italy, cow’s milk or mixtures of sheep’s, goat’s, and cow’s milk)	3 to 12 weeks	White inside, tan outside	Hard, less moisture and milkfat than Provolone	Sharp, piquant, similar to Provolone	Unit: 6/8 lb., spindle-shaped

Milkfat in solids	42.0% minimum
Moisture	40.0% minimum

Uses: Snacks, sandwiches, cooking, dessert; suitable for grating after prolonged curing