Elixir of zibibbo grapes - Grape jam
Semi-hard cheese with seasoned spun paste, compact, with a smooth and thin rind of an intense straw yellow color.
Typical Sicilian meal cheese, to be grated on pasta, in the dough of meatballs or flans, timbales etc ...
Vacuum-packed pieces of about 400-500 g.
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Seasoned Caciocavallo - vacuum pack of about 400-500g
Spun paste cheese obtained from whole raw milk, formed in a rectangular parallelepiped shape
tied in pairs and hung "on horseback" of wooden beams, hence the name "caciocavallo" or in dialect "cosacavaddu".
Sweet in the first months of aging, it becomes spicier as the aging progresses, which can last up to 12 months.
Ingredients: Cow's milk, rennet, salt.
The caciocavallo is sold in vacuum-packed pieces of about 400-500 g.
If you want a less aged cheese, try Provola del Casale, a softer stretched curd cheese to be cut into slices, with a typical pear shape.