Smoked Caciocavallo from Abruzzo
Estimated price per piece
Caciocavallo comes from cow’s milk and is a stringy semi-hard cheese. It has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses, which means it has been stretched and shaped by hand. The rind contains small grooves left by the restraining cords. This type is subjected to smoke with a natural process. The smoke is produced with bay and laurel.
Eaten fresh or dried, grated or melted, the cheese has become the star of the table time in the Mediterranean diet.
When it is fresh, in addition to the consumption table, is suitable for cooking to the plate. It 'widely used in stuffed pasta in Parmesan, and is excellent on homemade pizzas.
The silane cheese goes very well with typical dishes of red meat and mushrooms.
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