Caciocavallo literally translates to “horse (cavallo) cheese (cacio)” or “cheese on horseback”. The name derives from the Italian tradition of tying cheese forms together in pairs and hanging them over a wooden board to dry age. After ageing, caciocavallo takes on a salty flavour and is great when enjoyed with a full-bodied wine, grated on top of your favourite dishes or sliced and pan fried to enhance the flavours. Made using only the best-quality farm-fresh milk sourced in Victoria.
#57778
#57781
#57775
Servings
Prep time
Cook time
Recipe
Ingredients
Method
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
