Curds & Whey - Smoked Caciocavallo

Smoked Caciocavallo is undoubtedly one of the oldest cheeses from southern Italy.
Other than being aged, it is smoked in order to enhance the flavour, which is therefore more solid and persistent.
It is made using cow’s milk from dairy farms in the territory and the smoking process exposes the cheese to the smoke of certified wood shavings. In this way it also takes on a tawny, distinctive colour.
Beautiful on a cheese board, fantastic for raclette, fondue...