Caciocavallo cheese, smoked

Caciocavallo gets its name from the manner in which the cheeses are always tied together in a rope and dangled over a wooden board to drain and age. It is made out of sheep's or cow's milk and produced throughout Southern Italy. The history of Caciocavallo dates back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Thanks to continuous exposure to humidity in the caves, it develops sharp, spicy flavours. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in color and becomes more salty. The result is a cheese with profound tasting notes. Perfect paired with a glass of Primitivo red wine. Try it as well as grilled or fried in a pan together with vegetables, perfekt at the grillparty!