Caciocavallo is a hard oval-shaped pasta filata cheese.

It is without doubt one of the most ancient and typical pasta filata products of southern Italy. Its name derives from the habit, still in use today, of tying the cheese shapes in pairs and hanging them to mature on a trestle of beams.
Its crust is soft, smooth, uniform and solid.
The cheese structure is quite elastic and it can be layered or have a few holes.
The colour varies from straw yellow when young to a more intense yellow, depending on the degree of maturing.
The smell is delicate while It tastes mild and slightly savoury. As it matures it assumes a slightly sharp taste.

• Flavoured caciocavalli: chilli pepper, walnuts, smoked, pistachio, black pepper and “Vino Primitivo”.
• Ingredients: cow's milk, salt, rennet and starting agents
• Formats: 3 kg / by the slice