Some people call it scamorzone, others prefer caciocavallo. What really counts is its taste, which is truly maxi.

Caseificio Montrone’s Caciocavallo it is aged in rooms dedicated to this process and acquires a delicious flavor and a particular “eye”.

The seasoning is done by tying the shapes in pairs, astride a horizontal beam.

This cheese has a semi-hard and elastic rind, straw yellow in color and a compact paste of the same color. Its flavor is sweet and aromatic, ideal for different types of traditional Apulian dishes. Word of the Artisans of Flavor!