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Once known as caciocavallo
Its stretched curd
Seasoned with salt and black peppercorns and aged for at least 40 days
give this cheese a unique and unmistakable flavor
This red is characterized by a lively freshness and hints of ripe red fruit
Canestrato Format:300 g Once known as caciocavalloBorn in the Sicani Mountains, it is a hard cheese, the result of a long dairy tradition. Produced with mixed cow sheep milk, aged for 4 months, it matures slowly in the characteristic rush baskets. Its unique, delicate and slightly savoury taste makes it an Italian excellence, awarded in 2016 as the best cheese in Italy.
US$ 150.00
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