Caciocavallo dei Basilischi

Organoleptic characteristics

Aspect and texture
Ovoid with heads or choke at the apex, thin crust, smooth straw yellow colour. Compact, crumbly paste, scaly when seasoned, straw yellow colour with slight holes
Taste
Spicy, mildly salty
Serving suggestions
n.d.

Technical characteristics

Milk
Cow milk
Production method
Artisanal
Paste
Stringy
Salting
In brine
Ripening
From 6 to 36 months
Production period
All over the year
Fats
50,10 % mgss
Weight
From 3 to 20 kg
Dimensions
n.d.
Producers
Farmers of the Potenza area
Codice forma
n.d.
Codice tagliato
n.d.

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