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 grafting serum, salt, rennet, thin slice of black truffle 2%.

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"?

Producer: Caseficio Di Nucci

Nutritional information (average values for 100 g of product)
Energy value 360 Kcal - 1505 kJ
Fat 26,0 g
 of which saturated fatty acids 18,0 g
Carbohydrates 2,0 g
 of which sugars 2,0 g
Protein 29.4 g
Salt 2.7 g