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Lovera Hand Formed Caciocavera Fresh - Approx. Wt. 14oz.
True caciocavallo cheese originated in the southern Italian provinces of Abruzzo, Calabria and Campania. It is an excellent semi-hard creamy cheese of "pasta filata" stretched and shaped by hand that belongs to the same family as Mozzarella and Provolone. Lovera's Caciocavera is made by hand in the same traditional way that Sam Lovera was taught by southern Italian ladies in Krebs, Oklahoma when he was a young boy. You can be positively assured that this hand-formed cheese is made using 100% pure cows milk! Hand formed in the age-old gourd or pear shape, this fresh cheese is mild in flavor and is a perfect table cheese. Since 1947, this is one of the Lovera's Number One Best Sellers! It is a mainstay for any Italian meal and is served at several restaurants. This is the cheese whose fame proceeds it and the one everyone wants when they step into Lovera's retail store in Oklahoma for the first time. While the name may be difficult for some to remember, everyone that gets one taste, will always remember it from that point on. This version of Caciocavera has been pasteurized, hung for 5 days and immediately vacuum packed.
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Name: Sherry Cummings Review Date: 2/21/2012 11:32 am Rating: 5 The best cheeseMy husband told me about a wonderful cheese that he grew up enjoying. He was the grandson of Dr. Henry. We lost my husband tragically last year. Our family needs something that he truly loved, and told us stories about. Your cheese is every bit as good as he described! Thank you
Name: Aviva Review Date: 2/21/2012 11:01 am Rating: 5 the best cheeseBy far the best cheese I've found since I left Europe. My parents live in OKC and will periodically drive to Kreb just to buy the Caciocavera in bulk. I've found the best way to age/eat it for me is to let it hang a couple of weeks, slice off the outer layer, then begin again. For those who like a softer cheese, let it age the recommended time, the inside will still be soft. Either way, it is incredible.
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