Caciocavallo is a typical cheese from southern Italy produced with cow's milk. It is called Caciocavallo because it is kept hanging straddling a beam for drying. Podolico because it is produced exclusively with milk from cows of the precious cattle breed called 'Podolica' It has numerous uses in the kitchen: for an aperitif, for a quick snack, fried, baked, with pasta and in thousands of ways, allowing you to be carried away by your imagination. Typical product of southern Italy Approx. 2 kg