Caciocavallo di Bufala, +/-4kg
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
|Ingredients & Nutritional Information|
Ingredients: Milk (98%), rennet