Has anybody tried this brand of Caciocovallo? I’ve never tried caciocovallo before giving this a shot. I of course tasted it upon opening and was very underwhelmed… I then grated some and used it for a pasta al forno. Over all it tasted like a cheap provolone, with essentially no flavor. When doing some research it appeared that the aged, sought after stuff has a rind. This brand seemed to have no rind whatsoever, which I’m guessing is do to a lack of aging process.
Im going to assume this brand is not aged at all and that’s why it lacks any sort of flavor. However for the price I will hold off in the future. I’ll have to keep my eyes out for a nicely aged caciocovallo before giving it a try again. Hopefully you can recommend some better brands for me. Is this just an American knock off caciocavallo of am I missing something?
by Difficult_Author4144
2 Comments
You can age it by yourself wrapping it in baking paper and keeping it in your fridge. I do this when I buy fresh caciocavallo
I’ve never had a not Italian caviocavallo so I dunno. It’s usually a milder taste. Remind sme kind of like the firm mozzarella often found in United States. The flavours are usually just milk with a bit of a sour note. Its one of favorite cheeses but it’s fairly mild