Like the traditional Caciocavallo, this firm, stringy cheese made from pasteurized milk is always hand-moulded into a pear shape. The smoked Caciocavallo, on the other hand, is brownish, and has the distinct bouquet and taste of wood smoke.
Liven up your vegetable soup by melting a little Smoked Caciocavallo into it. It’s also the perfect topping for a comforting caramelized onion soup. Traditional and Smoked Caciocavallo are both delicious on pizza and even in polenta. It’s a very versatile cheese!
Smoked Saputo Caciocavallo is available at most supermarkets.
Awards and distinctions
2015 American Cheese Awards 1st prize winner and 2012 3rd prize winner Smoked Italian Style Cheese class.
2012 World Cheese Awards 3rd prize winner, Smoked Hard Cheese class.