1/2 pound slice. This caciocavallo has been enjoyed for over 2500 years. From mountain cows in Calabria’s La Sila zone. Aged for 30 days, this caciocavallo features deep flavor notes that tell the story of its terrior.
A ‘pasta filata’ cheese it is made by kneading the newly formed curds (coagulated with calf and goat rennet) until an elastic, stringy texture is achieved. Made with raw cow’s milk and ripens for at least 60 days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky with slight piquancy. The Italian name of this cheese may be related to the practice of hanging the molds astride horizontal rods (a cavallo).