Caciocavallo is a seasoned stretched curd cheese typical of southern Italy. Produced with cow's milk with the addition of only rennet, lactic ferments and salt, it is kept hanging from the horse (hence the name) of a beam for drying. Caciocavallo cheese can be spicy or sweet depending on the rennet used. It has a medium-low or medium aromatic intensity, depending on the seasoning. The flavor is intense, initially sweet and melting, spicier as it matures. Respecting the most ancient tradition, the forms of this tasty caciocavallo are prepared by subjecting them to a real quick and light smoking with soft wheat straw, strictly cold. The flavor is rich, dense and pleasant, and more "rustic" than that of traditional caciocavallo.
Net weight: 4 lb | 1.8 kg
Product of Italy
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