A journey through the tastes of the regions of Italy
20900 Monza, Italy
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Apulia
Semi-spicy caciocavallo is a semi-hard cheese fermented with spun paste. Produced with cow’s milk from the Apulian Murgia. Its aromatic and spicy taste is due to the presence of aromatic plants in the area where the animal lives.
Yarnd and shaped in an artisanal way by our cheesemakers, it is then seasoned for about 80 days.
It has a pear shape with a short choke surmounted by an enlargement called “head”.
Its name derives from the custom of hanging it in pairs “on horseback” of a wooden beam in basement rooms with stone walls and naturally controlled temperature and humidity conditions.
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