Calabro Caciocavallo

A traditional Sicilian style cheese is an air dried variation of mozzarella cheese. Caciocavallo means “cheese on horseback” because of the way it is cured. The process involves tying two cheese forms together which are then slung across a pole, saddle bag style, after which we age for a minimum of two to 6 weeks. Its flavor is described as salty, sharp and tangy and is great as table cheese or baked in your favorite recipes.

Culture Milk, Rennet, Enzymes, Salt