Caciocavallo Affumicato (Smoked), 1.9 kg - 4.5 lb Iposea and is then reviewed by

and is then reviewed by the Consorzio del Formaggio Parmigiano Reggiano and if it has the ideal qualities

the still closed bud of this climbing shrub is a real Mediterranean excellence

earthy undertones and fruity aromas

In the size of 12 lb

Caciocavallo Affumicato (Smoked), 1.9 kg - 4.5 lb Iposea and is then reviewed byCaciocavallo is a seasoned stretched curd cheese typical of southern Italy. Produced with cow's milk with the addition of only rennet, lactic ferments and salt, it is kept hanging from the horse (hence the name) of a beam for drying. Caciocavallo cheese can be spicy or sweet depending on the rennet used. It has a medium low or medium aromatic intensity, depending on the seasoning. The flavor is intense, initially sweet and melting, spicier as it