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 unusual shape. When young, Caciocavallo Molise has a thin, pale rind, a light yellow interior and a mild flavour. More mature cheeses have a more leathery exterior with a firmer texture and a pronounced tangy, piquant bite.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: Molise, Italy Milk: Raw Cow Rennet: Animal Size: approx 1.5kg each, sold as a whole unit
