Caciocavallo, 1.9 kg – 4.5 lbCaciocavallo is a seasoned stretched curd cheese typical of southern Italy. Produced with cow's milk with the addition of only rennet, lactic ferments and salt, it is kept hanging from the horse (hence the name) of a beam for drying. This 360 degree exposure to age and ambient microbes develops sharp, spicy flavors, a development continued in our own caves, where the cheeses hang among other aging wheels, picking up deep, earthy undertones and fruity

You can find it in the size of 18 lb

pesto-spinach

Provolone contains large amounts of calcium and protein but is also high in sodium

without drying out and without becoming a grating cheese

INGREDIENTS: GRANA PADANO DOP

Pour this into a lightly greased 9"x13” or similar baking dish

where the olive flavor becomes the main flavor of the condiment or with the fish in the renowned Ligurian trenette

this is great for stocking

and stravecchione (four years or more)

Food and Forestry Policies

It is interesting though that spaghetti was not really first invented in Italy

it is absolutely perfect for stocking