Caciocavallo Silano original certified and branded on fire unique taste. The origin of the name Caciocavallo comes from the ancient custom of hanging the cheese on horseback of a beam it is a protected denomination cheese. For the cutting of the caciocavallo, the knives with large and thick blade must be used and each portion should have the right amount of crust. It must be consumed at room temperature in such a way that the perfume and the aroma are always enhanced. As characteristics it has a very levy internal lunch distributed irregularly, the pasta is homogeneous with some small puff pastry saverdrin with a particular smell with aromatic intensity. According to the seasoning, it has a different flavor, the more fresh and the more sweet and more and more seasoned, the more tends to s.
