Caciocavallo Affumicato (Smoked), 1.9 kg - 4.5 lb Iposea which stands apart from the

which stands apart from the outside streaks

earthy undertones and fruity aromas

the still closed bud of this climbing shrub is a real Mediterranean excellence

Its consumption is traditionally associated with street vendors who go where a considerable influx of people is expected (village festivals

In the size of 12 lb

Caciocavallo Affumicato (Smoked), 1.9 kg - 4.5 lb Iposea which stands apart from theCaciocavallo 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. Caciocavallo cheese can be spicy or sweet depending on the rennet used. It has a medium low or medium aromatic intensity, depending on the seasoning. The flavor is intense, initially sweet and melting, spicier as it