Product Information
Caciocavallo is a style of semi-hard stretched-curd cheese made though-out southern Italy. This cheese is maturated in natural caves for 12 months, after which time it takes the name ‘Vetus’ (translates to old/aged in Latin). The flavour is full and slightly piccante (bitey) with a nutty, herbaceous finish. Under the leathery natural rind the texture is firm and flaky. Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.
Serve this mature, full flavoured cheese with olives and cured meats on antipasti platters. Serve with chestnut honey or caramelised figs in balsamic. Pair with fuller-bodied white wines such as Chardonnay and Catarratto, dry red varietals and lager.
Region: Campania, Italy
Milk: Raw cow
Rennet: Animal
Size: Approx 250g wedge, cut to order
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