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