It is a spun paste and semi-aged cheese. It is made of cow’s milk and is traditionally homemade. Its name “caciocavallo” has its origins in its ripening technique: caciocavalli are aged in pairs “a cavallo” (that is astride) wooden beams for at least 45 days.

It is yellowish and has doughy consistency and pleasant but strong taste. It is eaten alone or served with bread, sometimes grilled and served with local wine.


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