Caciocavallo comes from cow’s milk and has a mild, slightly salty flavour and firm, smooth texture when young (about 2 months). As it ages, the flavour becomes more pungent and the texture more granular, making it ideal for grating. I’d liken it to provolone cheese.

1.7kg Approx

Ingredients: Milk, Salt, Rennet - Rind not edible