it must be consumed at room temperature so that the scent and aroma are always enhanced. Its characteristics are that it has very slight internal holes distributed in an irregular manner. The paste is homogeneous with some small sheets of straw yellow color and a particular smell with aromatic intensity. depending on the seasoning it has a different flavour, the fresher it is the sweeter it is while the more seasoned it is the more it tends towards spiciness. Numerous recipes are made with caciocavallo, just think of the very famous grilled caciocavallo, that is, you cut a thick slice of caciocavallo, including the peel, and put it directly in the pan, heat it up and with a flat spatula after a few handfuls of seconds you turn it, a pinch of black pepper or some flakes of black truffle and.
