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Caciocavallo di Bufala, +/-4kg

£105.25
Description
Caciocavallo is made using buffalo milk in the Puglia region of southern Italy. A technique of stretching the curds is used before aging to give the c...
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Caciocavallo is made using buffalo milk in the Puglia region of southern Italy. A technique of stretching the curds is used before aging to give the cheese a smooth, soft texture. It’s not dissimilar to a rich buffalo mozzarella but with a little extra firmness. The name ‘caciocavallo’ is literally translated as ‘horse cheese’, a moniker thought to derive from the way that two cheese forms are bound together with a rope and left to mature as if they were straddling it. This is a delicate cheese with a light, and slightly sweet flavour that is brought out excellently with a spiced Italian red wine, like Primativo. 

Origin: Puglia, Italy

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Ingredients & Nutritional Information

Ingredients: Milk (98%), rennet

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