Caciocavallo

Great in size and taste

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!

Enjoy the unique taste of
Caciocavallo with apricots.

Nutritional information

Average values for 100gr of product
Energy value 357 Kcal/100g - 1482 Kj/100g
Fat
of which saturated fatty acids
28,8 g/100g
20,1 g/100g
Carbohydrates
of which sugars

0,5 g/100g
0,5 g/100g
Protein24,0 g/100g
Salt1,09 g/100g

Ingredients: Raw MILK, salt, rennet and lactic ferments.

Allergens: milk and lactose

It might interest you