Caciocavallo is the main product of our territory. Available in several different varieties depending on the seasoning.
Semi-matured caciocavallo is a spun paste cheese of medium consistency obtained from the processing of only Italian cow's milk.
Due to a short drying, which goes from 7 to 20 days, it has a thin straw-colored skin. Internally it maintains the initial whiteness and the dough remains soft and compact.
Very delicate and pleasant on the palate, it is used in various recipes of traditional southern cuisine.
Cooked or natural, caciocavallo is an indispensable ingredient of our tables.
INGREDIENTS: Italian cow's milk, lactic ferments, salt and rennet.