A full-fat, hard cheese from cow's milk shaped into a ball or pear form. The upper end is tied up, forming a ball-sahped thickening so that the final form is likely to resemble an irregular "8". The rind is thin and smooth while the cheese is white or straw yellow, compact and smooth.

Price per Pound: $13.99
Weight: Approximately 4.4 pounds
Fat Content: Minimum of 44 percent
Production Period: Year-round
Ripening: Six months for table cheese, 12 months for grating cheese. The cheese is tied and hung in pairs during the process
Taste: While young it is mild and sweet. Fully ripened it is spicy and savory.
Production Areas: The production of Caciocavallo was originally limited to the Southern Regions of Italy. Today, the cheese is made and consumed throughout the country. Provatura is a mild Caciocavallo which is eaten while still fresh.
Use: Consumed as a table cheese when it is fresh. When ripened it is used as a grating cheese, or a key component in many traditional cheese dishes.