natural rennet

Food pairings: Excellent red wine for fish

slightly sweet and tending to sweet

The bigger

the massages allow that the aromas and the cream of pepper enter in the anatomical cut giving it its own aromas

Caciocavallo Calabrese Semistagionato 2 kg prodotto-calabrese natural rennetHistorically, the name is thought to derive from the drying process on horseback ("u casu a cavaddu"). Families who still produce the caciocavallo remember that the tradition dates back at least three generations (about 100 years), but being a typical product of poor country families, the tradition could date back even further in time. The caciocavallo produced according to a millenary tradition in Aspromonte is made with raw cow's milk, the milk