Caciocavallo aged 2 months weight 600 gr

THE KING OF PASTA FILATA (STRETCH-CURD) CHEESES

Caciocavallo, the king of stretch-curd cheeses, is produced with whole
milk from local bovines fed in extensive natural pastures. The crust
is thin and hard, of a colour ranging from straw yellow to hazel, and
has mould on it if long seasoned. The curd is compact, of a straw yellow,
distributed in an irregular way and presenting sparse eyes. The smell
is intense, the taste is sweet and doughy when this cheese is not too
aged, while it gets more and more rich and spicy with time.

In order to obtain the best fragrance, the caciocavallo cheeses are
bound together in twos and hung “a cavallo”, i.e. straddling, upon a
horizontal stick or branch in cool ventilated spaces or cellars, where
the maturation lasts for at least a minimum of two months.

A longer maturation (up to a year) gives the caciocavallo a typical
sapidity and a rich taste that are much appreciated.

It is produced in sizing ranging from 1.5 kg to 10 kg.