Caciocavallo Abruzzese cheese
The cheese is matured for a minimum period of 2-3 months, and sometimes up to one year. It is globular and pear-shaped, varying in diameter and height, weighing between 1 and 3 kg, and sold in pairs, tied with twine. The exterior is shiny, smooth and yellow. The body is white, firm, slightly elastic structure and has a closed texture.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.