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Eggplant Involtini (and a substitute for Caciocavallo cheese)

SarahInMinneapolis Mar 6, 2013 06:57 PM

I've never made this dish and thought I'd give this recipe a try:

I've never had Caciocavallo cheese and I don't think I've ever seen it in a store. Google consensus seems to be a Provolone as a substitute, but that doesn't seem right to me, given how the cheese is made.

Any ideas? Or thoughts about a good eggplant involtini?

  1. Cheese Boy Mar 7, 2013 03:32 PM

    Scamorza, dried mozzarella, or slicing provolone that you get at your local deli counter should work just fine. All 3 of these cheeses will melt with the consistency that you want. You need a relatively low-moisture cheese for your recipe so that you don't serve up aubergine soup. (If it does turn out soupy, just allow it to cool for a while before serving). Some of the liquids will get absorbed during that time.

    1. t
      treb Mar 7, 2013 03:26 PM

      I'd use either romano or provolone. If you can find a true Italian deli, they may stock Cacioavallo, it's a wonderful cheese.

      1. mbfant Mar 7, 2013 01:57 PM

        What is the problem with provolone? That is what I'd have guessed was the best substitute. I think they're fairly similar, though I'd attribute more flavor to the caciocavallo, and of course there are different styles and varieties of each.

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