Smoked Caciocavallo Cheese (about 650g)

Handmade smoked caciocavallo cheese originally from the Upper Molise region that is thought to be similar in style to the classic mozzarella but a firm version.
It has a firm and smooth outer shell that is light brown in colour. The taste is mild with a smokey flavour and can therefore be adapted to many recipes. This young cheese will be perfect in sandwiches, salads or in au gratin dishes.
These cheeses are tied with string into pairs to cure in a cool room for about 20 days (we sell them singularly), and were often transported hanging over the saddles of soldiers. Hence the name! ('Cacio a cavallo' - Cheese on horseback)

Pasteurized cow's milk, salt and rennet.