Caciocavallo La Soresina – Italian Semi-Hard Cheese (4 lb / 1.8 kg)

Caciocavallo La Soresina is a traditional Southern Italian cheese made from pasteurized cow’s milk and aged to develop its signature mildly salty, tangy, and slightly sharp flavor. Recognized by its classic teardrop shape and smooth yellow rind, this semi-soft, stretched-curd cheese (Pasta Filata family) is valued for its versatility in both cooking and cheese boards.

With a smooth, sliceable interior and earthy aroma, Caciocavallo has been part of Italy’s culinary heritage for centuries and continues to be a staple in authentic Italian cuisine.

Flavor and Texture
• Flavor: Mildly salty, tangy, with a sharper finish as it ages
• Texture: Semi-soft, stringy, sliceable
• Color: Off-white interior
• Aroma: Earthy and savory

How to Use
Caciocavallo is ideal for both everyday dishes and traditional recipes:
• Melt over eggplant parmigiana
• Add to baked pasta, lasagna, or pasta alla ’nduja
• Grill for a rich, melty appetizer
• Serve with Calabrian soppressata and rustic bread
• Enjoy fresh on bruschetta with broad beans
• Use in savory pies, meat rolls, or cheese boards

Why It Stands Out
• Authentic Italian Caciocavallo, crafted in Southern Italy
• Member of the Pasta Filata family (similar to provolone and scamorza)
• Excellent melting qualities for grilling, baking, or frying
• Aged to develop full flavor and ideal texture

Product Details
• Weight: Approx. 4 lb (1.8 kg)
• Ingredients: Pasteurized cow’s milk, salt, rennet
• Texture: Semi-soft, stretched-curd
• Packaging: Vacuum-sealed
• Flavor Profile: Salty, tangy, slightly sharp
• Region: Southern Italy
• Vegetarian: No (traditional rennet)