Caciocavallo BIO aged for 12 months in the cellar is a semi-hard stretched-curd cheese, made from raw whole cow's milk. Its oval shape with a distinct head is covered by a crust ranging from terracotta to light gray, while the compact paste displays a yellow ochre hue. The taste, both savory and slightly spicy, reveals hints of browned butter and lingers pleasantly.

A true delight. The aging process exceeds 12 months and is entirely handcrafted using artisanal methods. The name "caciocavallo" possibly originates from the practice of hanging paired fresh forms "on horseback" from a beam for drying. Other theories include the association with nomadic shepherds who tied cheese to horses during transhumance. 

Pair this caciocavallo with dried figs and walnuts for a delightful contrast.