Caciocavallo is a matured stretched-curd cheese, traditional in southern Italy. It is produced from cow's milk to which only salt and lamb or kid rennet are added.
It has a mild, delicate and moderately savoury flavour and an aromatic smell of fresh milk. Its rind is thin, hard and straw-yellow in colour, tending to be darker if the cheese is more mature.
Ingredients: Cow's milk
Average weight per sales unit: 500 grams
