Description
Caciocavallo Fresco is produced by processing only Italian cow's milk. As for the scamorza, it is a stretched curd cheese but the consistency, due to a different processing technique, is harder and more cordial.
The caciocavallo, as per tradition, is formed entirely by hand, each piece is therefore unique and is the result of the art of the dairyman who created it.
INGREDIENTS: Italian cow's milk, lactic ferments, salt and rennet.