Aged cheeses
Mild Caciocavallo
Semi-hard stretched-curd fermented cheese. Produced exclusively from whole cow’s milk, it is pear-shaped with a short neck, topped with a bulbous section known as the “head”.
On the outside it has a smooth, even thin rind that is more or less bright yellow depending on the level of ageing; the paste varies from white to yellow-white, and is elastic, compact and cuts cleanly, with some holes. It has a buttery, rich, full flavour. The version aged for 3 months has a pleasant hint of tanginess.
Mature spicy Caciocavallo aged for 3 months
Semi-hard stretched-curd fermented cheese. Produced exclusively from whole cow’s milk, it is pear-shaped with a short neck, topped with a bulbous section known as the “head”. On the outside it has a smooth, even thin rind that is more or less bright yellow depending on the level of ageing; the paste varies from white to yellow-white, and is elastic, compact and cuts cleanly, with some holes.
It has a buttery, rich, full flavour. Also available in a milder version with a shorter ageing period, called Mild Caciocavallo.
Cave-Aged Caciocavallo
Cave-Aged Caciocavallo is a mature cheese with a strong flavour and aroma, produced with cow’s milk and aged in natural caves.
Its semi-hard paste, which is compact and slightly crumbly, is encapsulated in a smooth, thin rind. Ageing in caves gives this cheese a characteristically strong flavour, with notes of herbs and hay.
Filano
Filano is cheese made with pasteurised cow’s milk. This stretched-curd cheese has a cylindrical form, with a thin, straw-yellow rind.
The paste is compact, with some holes, and offers a sweet, delicate flavour with subtle aromatic notes. Perfect to eat on its own, paired with good homemade bread, or used as an ingredient in many Mediterranean recipes.
