Description & Tasting Notes Caciocavallo is a popular style of cheese made throughout southern Italy – the cheese-maker stretches the curd and ties it off in a knot at the top, creating its distinctive shape. This one is named for the region its from (Basilicata) and is made with milk from cows grazing on Mediterranean scrub. The flavour is bold with a balanced bite and notes of fresh herbs.Other Notes & Serving Suggestions This is a versatile cheese. It works well on an antipasti platter accompanied with cured meats and olives, or on a cheese platter paired with fuller-bodied white wines such as Chardonnay and Catarratto, or dry red varietals. Younger cheeses can also be used for cooking and melted in baked and grilled dishes such as involtini or fritters.Region: Basilicata, Italy Milk: Raw Cow Rennet: Animal Size: approx 2kg each, sold as a whole unit