Caciocavallo Calabrese Semistagionato 2 kg vino rosato as with the potato pie

as with the potato pie

si delicious artisanal mille fiori honey

Di buona persistenza

It is a cheese from the cheese-making tradition of southern Italy

Serving temperature: Fresh

Caciocavallo Calabrese Semistagionato 2 kg vino rosato as with the potato pieHistorically, the name is thought to derive from the drying process on horseback ("u casu a cavaddu"). Families who still produce the caciocavallo remember that the tradition dates back at least three generations (about 100 years), but being a typical product of poor country families, the tradition could date back even further in time. The caciocavallo produced according to a millenary tradition in Aspromonte is made with raw cow's milk, the milk