The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
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The caciocavallo dei Monti Lattari is a cheese with a very popular origin. The name comes from the ancient custom of hanging cheese, the cacio, in pairs, tied with a rafia loop, on horse of wooden sticks near focolare, to favor the formation of the external film and the subsequent seasoning.
It is traditionally produced with bovine milk of white breeds, and has a typical roundish-long shape with head and vegetable ligature.
The peel is thin, rather soft, the paste is with head and vegetable binding. The dough is yarn and can be smoked with wood fire or natural straw.
Seasoning lasts from 60 days to over 12 months.
The long-standing product, which is carried out in suitable areas or in caves, acquires the characteristic spicy, sometimes very accentuated.
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The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
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