It is advisable to eat caciocavallo at room temperature, either in thin slices or melted in a pan. In this case, the slices should be at least half a centimetre thick.

Ingredients: 100% raw cow's milk from Molise, natural whey, salt, rennet.

Curiosity: The origin of the name "Caciocavallo" is not exactly known but several hypotheses exist, the most common one being that it comes from the literal meaning: "Cheese on horseback" because the cheeses were placed on a bar on the horse to dry. In Italian, "cacio" means cheese and "cavallo" means horse, so why not call it "caciocavallo"? A few years ago, in Molise, a new way of eating it appeared. They hang the ball of caciocavallo over a barbecue to melt it. Then they scrape the melted cheese onto a slice of bread. It's really good. A must try!

Producer: Caseificio Di Nucci

Nutrition information (average values per 100 g product)
Energy value 388 Kcal - 1625 kJ
Fats 27.4 g
 of which saturated fatty acids 19.2 g
Carbohydrates 2.6 g
 of which Sugars 2.6 g
Protein 32.8 g
Salt 0.2 g