APPEARANCE It is a Caciocavallo with no head. The rind is smooth and hard and its colour is grey to brown. The paste is compact, creamy and elastic. The colour of the paste is white. Few cracks might exist throughout the paste
TASTE Vaguely spicy, with an intense and aromatic smell taste
MATURING least 6 months
OUR SELECTION Produced in Campania with raw cow's milk and aged for at least 6 months by Enzo Recco, a passonate affineur 'whosearches for the best pasta to let them mature in his cellars, in Formia (Lazio)
SUGGESTIONS Excellent as an appetizer or to be used in the creation of first courses such as Neapolitan-style pasta and potatoes.
