A journey through the tastes of the regions of Italy

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Provolone di Grotta


Caciocavallo di grotta is a semi-hard cheese fermented with spun paste. Produced with cow’s milk from the Apulian Murgia from cows raised in the wild, it is characterized by a straw color.
Yarnd and shaped in an artisanal way by our cheesemakers, it is then seasoned for about 50 days.


After a first seasoning in basement rooms, it is left to mature in real tuff and stone caves for about 30 days.
The protracted seasoning means that the holes and peeling are increasingly evident, such as to make the smell of grass-hay, bitter flowers and spices stand out.


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