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Caciocavallo

Calabro’s Caciocavallo is made in the Sicilian tradition, the curds are stretched and shaped by hand while dipped in hot whey to give a subtle curded texture on the skin. The cheese is cured by tying two forms together and slung across a pole, saddle bag style. It is aged a minimum of two to 6 weeks.


INGREDIENTS:

Whole Milk, Cultures, Rennet, Enzymes, Salt.

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