Smoked Caciocavallo is undoubtedly one of the oldest cheeses in southern Italy. It originates from the so-called “pasta filata” technique, developed in the South to guarantee the shelf life of cow's milk cheeses. Subjected to smoking, which makes its flavor characteristic and bitter. It is characterized by a wood smoke aroma and flavor. Mild, with a buttery taste, it adds flavor to sandwiches and also cooks well au gratin.
