Caciocavallo fiaschetta affumicata

Caciocavallo Fiaschetta Affumicato is an icon of Apulian cheesemaking, recognized for its unmistakable semi-hard stretched curd.

This cheese is visually distinctive for its smooth, thin rind, with a characteristic dark brown color, the result of a natural smoking process. It is also available in a “white” version, unsmoked, which has a light-colored rind.

Made with pasteurized milk and processed using the traditional stretched-curd technique, Affumicato Caciocavallo Fiaschetta offers an interesting sensory evolution: its flavor is delicate in the first three months of aging, then developing a pleasant spiciness between three and twelve months.

Thanks to its distinctive aromatic profile, it pairs beautifully with full-bodied red wines, fresh or grilled vegetables and pickles, enhancing the complexity of every tasting.