Caciocavallo di Grotta

A symbol of the South Italian cheese-making tradition, caciocavallo cheese belongs to the family of stretched-curd cheeses typical of the southern regions, such as provolone, mozzarella and scamorza. To produce caciocavallo cheese, the milk is curdled and the resulting curd is broken up into grains the size of rice. The curd ages in the whey and is left to drain on a tilted board before being cut into slices.

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