Merkki: Cordisco

Caciocavallo is undoubtedly one of the oldest cheeses in southern Italy. Already in 500 BC Hippocrates describes the art of cheese making in ancient Greece.

Cordisco produces a very large Cacionerone which is a type of Caciocavallo. The taste is aromatic and the cheese melts in your mouth.

The Cacionerone of Cordisco has a unique format on the market, as a whole cheese weighs 4 kg. The cheese is allowed to mature naturally for a long time. Thanks to the maturation it is slightly spicy.