Caciocavallo Abruzzese cheese

Caciocavallo Abruzzese cheese

Caciocavallo Abruzzese is a spun, unpasteurised cows' milk cheese produced mainly in the provinces of L'Aquila and Chieti, but also in other areas of the Abruzzo region. Veal rennet is used.

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.

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