Caciocavallo

Caciocavallo
Spun paste cheese, produced with cow’s milk, with natural fermentation acidity, semi-mature (from 2-3 months) and seasoned (3-6 months)

Product Description

CACIOCAVALLO

Made from the milk of selected farms located in the same lands as buononaturale, the Caciocavallo cheese descends from a long tradition of high-quality spun paste, or “pasta filata.” The Province of Irpinia offers the perfect pasture land to large herds and, therefore, the best conditions for the creation of such a whey-grained cheese.