Caciocavallo Pugliese - 550g
Caciocavallo is a stretched curd cheese typical of southern Italy, particularly widespread in regions such as Campania, Calabria, Sicily and Puglia. It is produced mainly with cow's milk, although in some traditional variations sheep's or buffalo's milk is used.
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Caciocavallo has a characteristic pear shape, with a "head" that allows it to be tied in pairs and hung during maturation, hence its name: "a cavallo" di un arde (straddling) a board. The maturation varies from a few months to a year or more, with the cheese developing a more complex and spicy flavor as it ages.
€16.90Price
