Caciocavallo Lucano 1,8Kg

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The caciocavallo is a cheese typical from Basilicata region. It is a fat cheese semi-hard cheese. With the continuation of the aging increases the spiciness on the palate.

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1.8 Kg

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Caciocavallo Lucano 1,8Kg

Caciocavallo from lucania: best Caciocavallo from Basilicata

The caciocavallo lucano is a traditional noble cheese from Basilicata, a region in the South of Italy. This cheese is made with milk from Podolica cows, a domestic cattle from Southern Italy. This cheese is named after the peculiar ageing process. It is tied together with a rope and then hung on 'a cavallo' (which literally means cheese on horseback) upon a horizontal stick. It is a fat cheese with semi-hard, stretched texture. Its shape can weigh between 1.5 kg and 2.5 kg and it shows the traditional spheroidal shape. Its rind is thin and smooth with a pale yellow colour verging to straw yellow or amber with the age. Its texture is elastic and ivory-white coloured. It gets darker as the ageing gets longer. It is considered as an aromatic cheese which shows spicy features with the age.
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Size 1.8 Kg
Storage In the fridge or cellar
Location Prodotto in Italia
Milk Vaccino
Aging long-ripened
How it's made The Caciocavallo lucano is produced all year round. Fresh milk is heated until it reaches 60°C (140°F) and then mixed with cold fresh milk until a temperature of 40°C (104°F) is obtained. Calf rennet is then added in order to let it coagulate. After milling, the curd is mixed with whey, that has already been heated at a temperature of 60°C (140°F). After the acidification, the curd is cut and then stretched and its shape is created by hand.
cheese typology hard cheese
Type of milk cow's milk


We suggest to consume it with walnut honey or cane apple honey. This cheese is usually enjoyed at the end of the meal. Excellent with full-bodied wines like Aglianico del Vulture.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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