The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
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The caciotto has a sweet taste and a pleasant aroma reminiscent of the freshness of Irpini pastures.
Its crust is thin and elastic and is straw-coloured, has a compact paste and the seasoning lasts about 20 days.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
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