Caciocavallo from Apulia, an aged pasta filata cheese, for slicing, grilling or grating depending on its age.
Its name comes from the custom of hanging the cheeses in pairs, astride (a cavallo) a beam, during ageing. This lasts from a few months to over a year.
Young, it has a buttery flavour. As it ages, the paste becomes brittle and the flavour sharper.
Young ones are sliced and grilled in a pan. The more aged ones are served at the end of a meal or grated over orecchiette.
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Caciocavallo from Apulia, an aged pasta filata cheese, for slicing, grilling or grating depending on its age.
