Caciocavallo is produced from cow's milk salt and garlic.
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Caciocavallo is produced from cow's milk salt and garlic.
This is artisan cheese.
Once open store in the fridge at + 10 degrees.
Specific References
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Typical cheese produced all year round at regional or local level (smoked) from cow's milk raised to grazing or fixed stabing.
Black nitrile glove, latex-free, powder-free, textured on the fingers.
The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread.