JuliaBalbilla at 11:18, 22 September 2011

2011-09-22T11:18:54Z

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|title=Caciocavallo Abruzzese cheese suppliers, pictures, product info
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|description=Caciocavallo Abruzzese is a spun, unpasteurised cows' milk cheese produced mainly in the provinces of L'Aquila and Chieti, but also in
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[[Image:Caciocavallo Abruzzese cheese.jpg|thumb|300px|right|Caciocavallo Abruzzese cheese]]
Caciocavallo Abruzzese is a spun, [[Unpasteurised|unpasteurised]] [[Cows' milk cheese|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|cheese]] is matured for a minimum period of 2-3 months, and sometimes up to one year. It is globular and [[Pear|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.

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Cows' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Abruzzo cheeses]]

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Caciocavallo Abruzzese cheese - Revision history

JuliaBalbilla at 11:18, 22 September 2011