Our Featured Gourmet Raw Milk Cheese
The name of this traditional Italian cheese, Caciocavallo Silano, may be related to the practice of hanging the molds astride (a cavallo) horizontal rods. Caciocavallo Silano is a stringy semi-hard cheese. The rind contains small grooves left by the restraining cords. It is made from cow's milk and ripened for at least 15 days.
Caciocavallo Silano can be oval or else shaped like a truncated cone, sometimes with a small knob at the top, depending on local custom. This gourmet cheese is shaped like a tear-drop, has a beautiful seal burned into the rind and the taste of Caciocavalle is similar to an aged Provolone cheese.
In 1993 this Italian cheese obtained the DO (Denomination of Origin) and recently also the European DOP (Denomination of Protected Origin). These marks assures that this cheese is made exclusively from cow's milk coming from farms situated in the territories mentioned in the Decree and according to a described process. Our cheese comes from Basilicata, also known as Lucania, an often neglected region of arid hills and desolate mountains that can be bitterly cold for a southerly place. The people of Basilicata have a taste for pasta and vegetables, mountain cheeses, lamb, mutton and pork (like soppressata).
We cut and wrap this cheese in wedges of 1 pound and 8 ounces or you can buy the entire very decorative form of approx. 4 pounds.
Please note that entire forms of cheese vary slightly in total weight, you will be charged for the actual weight of the wheel that you will receive. read more...
Browse our great selection of International Gourmet Raw Milk Cheese. A cheese is considered a raw milk cheese when the milk used to produce that cheese, prior to setting the curd, has not been heated above 104°F. According to FDA regulations raw milk cheeses must be aged for 60 days or longer at a temperature of not less than 35°F. Is raw-milk cheese safe, does it taste better – a debate that is not going away any time soon if ever. Some believe that raw milk cheese does taste better; that the complexity of the organisms naturally occurring in raw milk deepens the flavor; that pasteurized cheeses can't really approach that. Others believe that the risk of contamination is too great and that many pasteurized cheeses are excellent and often award-winning while competing head-to-head with their raw milk brothers. The debate rages among cheese gourmands; try some raw milk cheeses and let us know what you think by giving us your opinion in a product review.
We will be adding exciting new Gourmet Raw Milk Cheeses frequently, so come back soon!