Caciocavallo Molise is another fruit of the generous production in Southern Italy.
A distinctive feature is essential and its texture by hand, which allows to obtain the ideal softness (the machinery to reverse damage products rather “gummy”).
|Aspect:||yellow paste compact, elastic, with little holes|
|Taste:||intense, characteristic, strong and spicy if mature|
|Serving suggestions:||Red or white wines, lagers. Red tomato jam, jam, spicy green tomato. Bread "slipper"|
|Ripening:||15 days minimum|
|Production period:||all over the year|
|Weight:||Kg 1,5 / Kg 2|
|Size:||diameter 10-15 cm|
|Producers:||Farmers in Molise region|