The smokyaroma and amber color of smoked caciocavallo cheese will win you over from the first taste.
The recipe calls for the exclusive use of highly selected, lactose-free cow's milk.
Every step of the process is carefully supervised by our expert cheesemakers who make it by hand on a dedicated production line.
It is thanks to the smoking process, to which it is masterfully subjected, that this caciocavallo develops the typical hint of smoke that makes it so special and unique.
A thin, dark rind envelops its white paste, which takes on a pleasant shade of yellow as it matures.
Compact and elastic, this cheese has fine, irregular internal eyes that develop from the center to the rind.
Smoked caciocavallo can be enjoyed on its own to fully appreciate its intense flavor. You can also pair it with honeys e compotes to enhance its aromatic characteristics. Sip on aliqueur or a good Molise wine
Â For a complete taste experience, we recommend letting it rest at room temperature for at least 30 minutes before savoring it.
Suitable for pregnant women, celiacs and vegetarians
Product subject to Weight Drop.
Pasteurized cow's milk, ferments, rennet, salt and smoke
Whole 2 kg approx.
30 days to 12 months
Store in the refrigerator between 2CÂ° AND 4Â°C
To be consumed within:
Nutritional Table Average values per 100 g of product
Kcal 379 kj 1572
-of which saturated fatty acids
-of which Sugars
Region of Origin
You might also like
Essential office supplies in our online stationery shop that keep your office operations smooth and efficient