500 gr - 600 gr
Caciocavallo gets its name from the process of tidying the cheeses together in a rope and dangled over a wooden board to drain and age. Continuous exposure to humidity in the caves and aging develops sharp, spicy flavours. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in colour and becomes more salty. The result is a cheese with profound tasting notes and perfect pairing to a glass of strong red wine. Aged for 90 days.
- onion jam - oranges jam -strong red wine ( preferably from Campania region, same territory where the cheese comes from)
- also really good if melted with Cappuliato tomatoes on top