Description

This Caciocavallo necessitates a lengthy ripening period which can sometimes be prolonged for several (it is claimed, sometimes as long as twelve) years. All varieties of Caciocavallo cheese is ripened by hanging the forms roped together in pairs over a beam or a stick (a cavallo- on horseback) and it is this method that has given the cheese its name.

Serving suggestions: Red wines. Hot green tomato preserve. ‘Ciabatta’ bread.

Production method: artisan

Salting: dry

Ripening: at least 3 months

Fats: 38% M.F

Producers: Southern Italian dairies

SIZE OF CHEESE PIECES

Please consider that when ordering pieces, the size of each piece can have a slight variation.

Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.