Raw cow's milk
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
Vaguely spicy, with an intense and aromatic smell taste
least 6 months
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)
Excellent as an appetizer or to be used in the creation of first courses such as Neapolitan-style pasta and potatoes.