Caciocavallo Irpino Fresco

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Caciocavallo Irpino Fresco

Matured for at least 30 Days

Caciocavallo is made of pasteurized milk coming from cows bred in Irpinia, a green area located in the southeast of Compania. This dairy is run by family & cheeses are prepared completely by hand with artisanal methods.

Caciocavallo has a mild taste with fermented notes & a pleasant aroma of honey. Excellent for baked vegetables or can be used as melted fondue with a knob of butter and milk to make gnocchi and Paccheri irresistible. Delicious for risotto & an onion soup, also can be used as an alternative on pizzas.

The origin of the name caciocavallo is still the object of discussion. According to some, it would derive from 'Kashcaval' a term used by Slavs to call a similar cheese; among the other theories, the one which seems more accepted is the one which makes the origin date back to the usage of to hang to dry cheeses, tied in pairs, across a beam.

GEN12043

Data sheet

Temperature
Chilled
Origin
Italy
Certification
No Certification
Dairy
Cow
Flavour
Honey
Treatment
Pasteurized

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