One of the oldest and most well-known semi-cured cheeses in Southern Italy, its name - Caciocavallo - originates from the habit of transhumant shepherds of hanging Caci, tied in pairs, on the backs of horses.
Cured cheese made with mountain milk only, it is aged in the karst caves of Monte Cervati in Cilento.
Semi-seasoned cheese with a heart of butter. Burrino (also called Butirro or Manteca) was created mainly to extend the storage time of butter when the refrigerators were not yet imaginable, by inserting it inside the cheese. The classic example of "making a virtue of necessity". This "tender" tradition has come down to us!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese that Hippocrates mentioned as early as 500 BC. At the time, however, he would never have imagined this variant, all to be discovered ... and obviously savored!
Semi-cured cheese typical of the Vallo di Diano, with a "clandestine" heart inside. Memory of the past, Cacio Emigrante dates back to the times of our great-grandparents, who were forced to go overseas in search of work. Wanting to bring with them the flavors of home and their land, to overcome the strict American customs controls, they decided to "hide" the salami inside the caciocavallo.
Semi-cured cheese typical of Vallo di Diano, with a "clandestine" heart inside. Memory of the past, CacioEmigrante dates back to the times of our great-grandparents, who were forced to go overseas in search of work. Wanting to bring with them the flavors of home and their land, to overcome the strict American customs controls, they decided to "hide" the salami inside the caciocavallo.
Cheese aged for atleast 6 months, Caciocavallo gets, with the passage of time, a light spicy taste, thanks to the rennet of young goats.
