DESCRIPTION
Il caciocavallo semi-cured is a compact and handmade stretched white cheese.
It has an ovoid shape with a head, a smooth intense yellow rind and a maturation period that varies from 4 to 9 months.
The origin of the name “CACIOCAVALLO” probably comes from the custom, as old as the cheese itself and still used today, of attaching the wheels in pairs and hanging them to ripen astride a beam.

CONSERVATION
Store between + 2 ° C and + 8 ° C. After opening, keep refrigerated and consume within 15/20 days.

INGREDIENTS
cow’s milk rennet, salt