Caciocavallo of Aspromonte 1.3 Kg

Another delicious cheese is the Caciocavallo of Aspromonte (a mountain massif) made with full-fat cow’s milk, left to mature for two months.
 A matured cheese with a smooth texture, hard but not cooked, pickled for a few days, made with full-fat cow’s milk. It looks like a long flask, with a roundish base and it has a shoulder looking like head. It is left to mature for at least two months and it has a strong taste. Therapeutic properties: Sheep’s milk prevents not only cardiovascular diseases, but also certain types of tumours, especially those effecting the colon and the mammae.

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