Merkki: Caseificio Olanda

Caciocavallo is one of the oldest southern Italian cheeses made from pasta filata . It was known in ancient Rome and in the 17th Century it was exported to North and South America.

The name comes from the original aging method. The cheese was tied together in pairs and left to mature hanging from wooden rods near a fire. It is similar to provolone and its ripening period is 1-2 months. The dough is soft and the taste is very gentle.

One enjoys the Caciocavallo as a table cheese or as an ingredient in southern Italian dishes. It goes well with wide and deep wines such as Ciro Rosso Classico or Orvieto Classico Bianco.

CHARACTERISTICS

Shape: Conical shape with a small head.

Dough and crust: Thin, smooth crust. The dough is compact and flexible and has no holes. White to straw-yellow color. In the middle the cheese is lighter and the color is darker close to the crust

Fragrance: butter and yogurt.

Taste: soft, slightly sour and salty. With a prolonged maturation it gets a slightly spicy touch.

Consistency: It is easy to melt it and it is ideal as pasta sauce.

INGREDIENTS

Fresh whole cow's milk, bovine rennet, sea salt, selected live lactic acid bacteria, acidity regulator E330, natural liquid smoke. Without additives and preservatives.