Caciocavallo di Ciminà cheese

Caciocavallo di Ciminà cheese

Caciocavallo di Ciminà is an unpasteurised cows' milk cheese from Ciminà and Antonimina in the Italian province of Reggio Calabria.

It is a spun cheese with a hard, rough, shiny, white rind and can be matured for 2 days to a few months.

Older cheeses are crumbly, flaky and golden yellow, and are salty and spicy; younger cheeses are sweet and buttery.

Each ovoid cheese, which weighs 2-3kg, is brined and then linked in pairs with rush or raffia and then suspended from poles whilst maturing.

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