Caciocavallo is a true local excellence.

A medium-aged stretched curd cheese, exclusively and artisanally produced with cow’s milk, which is the subject of the historic Apulian cheese-making tradition. Its name refers to the practice of aging it by hanging it astride a wooden beam.

Its enveloping and irresistible flavor has a balanced intensity, making it suitable for individual consumption, paired with nuts, taralli and wine, or as a filling in meat rolls.