“Caciocavallo P.A.T. Bianco o Affumicato di Moiano”

The “Caciocavallo” is a special, traditional cheese from Campania, with a very long tradition, already mentioned by Hippocrates and enjoyed by Cardinal Ruffo.

The rind is smooth and firm, straw yellow, the paste is white or straw yellow and firm in consistency.

The “Caciocavallo” is a table cheese with a very pleasant, sweet and delicate taste, which, if it is aged for a short time, prefers aromatic white wines. However, when it is ripe, it prefers full-bodied red wines. We also offer it smoked.

Type of cheese according to processing method: Pasta Filata
Origin: Moiano, Vico Equense, Campania, Italy
Nutritional information per 100 grams: Fat 25.00 g, of which 16.3 g saturated fatty acids, carbohydrates 1.2 g, of which 1.2 g sugar, protein 27.6 g, salt 1.2 g, rennet, energy content 340 kcal (1423 kJ)

Milk: 100% cow’s milk

Aging: 1 to 6 months

Weight: approx. 1 kg.