An explosion of typicality and tradition from Puglia.

Caciocavallo “scoppiato” is one of the most characteristic and local medium-aged cheeses, with an elastic straw-yellow paste.

The feature that makes this product unmistakable is the fermentation it undergoes, under controlled temperature and humidity conditions, which gives it the unique holes and provides irresistible sensory nuances, a pronounced aroma, and a bold, slightly sapid and spicy flavor.

This cheese is suited for meals, but it can be enjoyed also paired with nuts, Apulian taralli and wine.