Caciocavallo Molisano

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").

 

Organoleptic characteristics

Aspect and texture
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"

Technical characteristics

Milk
whole raw
Production method
artisanal
Paste
stretched
Salting
in brine
Ripening
15 days minimum
Production period
all over the year
Fats
38% MGSS
Weight
Kg 1,5 / Kg 2
Dimensions
diameter 10-15 cm
Producers
Farmers in Molise region
Codice forma
n.d.
Codice tagliato
n.d.

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