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Cheese, Caciocavallo (Provolone) Tanto Latte

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Caciocavallo cheese is the "older brother" of Mozzarella cheese with different moisture levels. Also known as “Provolone” is a traditional South Italian aged pasta filata (stretched cheese curd). It could be made in a cylinder shape or pear shape, and depending on the size, Caciocavallo age time could vary. However usually after two months, we can appreciate its full taste and the aromas that this cheese can offer. Its flavor becomes stronger and tangier with age. In Southern Italy, we can find Caciocavallo aged up to four years old, producing a strong, incredible taste

"At Tanto Latte, we are committed to producing the freshest and highest quality of dairy products. We pride ourselves to bringing you the most authentic tasting Italian Cheeses with no milk powder or milk proteins added. We understand that dairy products are packed with great nutritions and they are an essential part of a healthy diet. That’s why, all of our cheese products are made from 100% Canadian whole milk, from Dairy Farmers of Canada with cows treated with the necessary care, nutritious diets and respectful environment. Our cheeses are handmade in our factory in Salmon Arm, BC and offered to you with daily freshness."
Tanto Latte Cheese Salmon Arm BC (Certified Organic)

It is recommended to keep cheeses on a lower shelf of your refrigerator, far from food with strong odors, in order to avoid absorption of unwanted tastes and smells. With lower moisture content and longer aging, Caciocavallo cheese has a longer shelf life, it is easier for slicing and shredding.
It should be consumed between 2 to 3 weeks after it has been sliced. To preserve cheese freshness, use the original wrapping or rewrap in plastic wrap to provide the tightest seal to protect from moisture, odors and possibly mold in the fridge. Freezing is not recommended.

Caciocavallo is commonly used in sandwich recipes, baked pasta, as a snacking cheese, and in grilled dishes. It is also perfect in appetizers, main dishes or on a cheese platter.

Caciocavallo is made with whey, citric acid, salt and potassium sorbate

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