- Description
- Specifications
Caciobarricato: 250g
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciobarricato: 500g
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciobarricato: 750g
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciobarricato: 1kg
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr
Caciocavallo litteraly means "cheese on Horseback" referring to the italian tradition of tiying cheeses in pair with a rope and let them to dry and to mature placing them "a cavallo", i.e. straddling, upon horizontal stick.
Mainly made in the southern italy, this is a raw cow's milk cheese aged for a minimum of 3 months.
It's a pasta filata, (stretched curd) cheese.
It has a medium intensity flavour with a light piquant bite and a clear fruity notes of wine.
£3.90 x 100gr, min 250gr