Caciocavallo Seasoned 60 months Organic 400g

Caciocavallo Seasoned 60 months

A type of Italian cheese typically made from cow's milk

Seasoned Caciocavallo

1. Aging process: Seasoned Caciocavallo is usually aged for at least 4-6 months, this even reaches 60 months. During this time, the cheese develops a unique flavor and texture, which are pungent, nutty, and slightly tangy.

2. Shape: Aged Caciocavallo typically has a drop or pumpkin shape and is often tied together with string. This unique shape allows for easy storage, hung in a cool dry place and aged properly.

3. Culinary Uses Aged Caciocavallo is a versatile cheese that can be used in many different dishes, including salads, pizzas, sandwiches, and pasta dishes. It combines well with bold flavors such as garlic, herbs and tomatoes, and can also be grated into soups or stews for added flavour.

Recipe with Seasoned Caciocavallo

An excellent recipe with caciocavallo aged 60 months is that of bruschetta with caciocavallo.

1. To prepare them, the caciocavallo is cut into thin slices and placed on slices of stale bread.
2. Add a few basil leaves and bake for a few minutes at 180°C.
3. They can be served hot or cold according to taste. The caciocavallo aged 60 months gives an intense and decisive flavour, perfect for bruschetta.
4. If you want to make the recipe even tastier, you can add a drizzle of extra virgin olive oil on the surface of the bruschetta before putting it in the oven.

Bruschetta with aged caciocavallo are a simple and tasty appetizer to serve at a dinner with friends or for an aperitif at home.

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