Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
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Known since the times of the Magna Greece, the production of caciocavallo is very ancient, as well as its name so particular.
The etymology of the word “caciocavallo” derives in fact from the typical technique of seasoning of this cheese, which is usually tied in pairs to “cavallo” of a stick placed horizontally.
The caciocavallo lends itself to many uses and consumption: it can be used grated melted or consumed fresh or seasoned.
It is also used in the preparation of stuffed pasta, parmigiane and pastries.
Caciocavallo is a typical cheese of South Italy, produced with cow's milk, semi-dried consistency, oval or conical shape, and smooth and shiny surface.
Seasoning is variable, while the taste oscillates between the sweet of the average seasoning to the spicy of the advanced seasoning.
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