Homogeneous consistency with some small leaf, straw yellow
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The origin of the name "CACIOCAVALLO" is probably from the custom, as ancient as the cheese itself and still used today, to bind the shapes to pairs and to hang them to season on the horse of a beam. It has become a protected denomination cheese (DOP). Homogeneous consistency with some small leaf, straw yellow
Specific References
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The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
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Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
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