Like all Caciocavalli also this cheese is produced with cow’s milk, according to the method of spun pasta, such as mozzarella, scamorze, etc. Still boiling the spun pasta is processed in the traditional pear shape, so you can tie 2 caciocavalli a pair and put them to firm in cold water "on horseback" of a stick, from which the name "Cacio a cavallo" then became in the common jargon Caciocavallo. The Italian Pezzata Rossa is an ancient, local breed, which is well suited to grazing; produces little milk but excellent quality.
It has a delicate taste, whose aromas are enriched with seasoning. It can be called a "live" cheese because during the aging, a slow fermentation continues to change its taste, making it more penetrating.
1 ° For orders of less than € 49.99 the shipping cost is € 19.99. 2 ° For orders of less than € 99.99 the shipping cost is € 14.99. 3 ° For orders higher than € 99.99 the cost of shipping is automatically discounted by 50%, i.e. € 7.49.