Cheese

Caciocavallo is a semi-hard spun cheese typical of southern Italy (including Molise). It is pear-shaped, with a small head on top. Its thin and shiny rind is edible. The texture is soft and the taste unctuous with delicate notes of milk and butter.

semi-matured: till 3 months maturing

Not available for delivery in Italy. Please go directly to the producer's e-shop.

Caciocavallo is a semi-hard spun cheese typical of southern Italy (including Molise). It is pear-shaped, with a small head on top. Its thin and shiny rind is completely edible. The texture is soft and the taste unctuous with delicate notes of milk and butter to which is added the sweet paprika of Altino, which gives it a sumptuous aroma.

Caciocavallo is a typical semi-hard spun cheese from southern Italy. It is pear-shaped, with a small head on top. Its thin, shiny rind is completely edible. The texture is soft and the taste unctuous with delicate notes of milk and butter to which is added the unmistakable black truffle evenly distributed in the cheese.

Ricotta salata is a salted and ripened cow's milk ricotta, the evolution of fresh ricotta into a mature, gourmet cheese. Savoury and strong, it melts in the mouth and releases all the flavours of the seasoning process.

Tasting tips: ricotta is ideal to grate or finely toss over pasta dishes and risottos with fresh tomatoes and vegetables, to give a hint of savour and enhance all the flavours. Once opened, it should be wrapped in a cloth or oiled cheese paper for storage in the fridge.

Vacuum-packed