M�rke: Caseificio Artigianale Esposito

This cheese is made from cow's milk. It differs from the mozzarella by its thin, although very hard crust. The crust shines, when the cheese is young and has after a longer ripening period a layer of mold.

The dough is compact and creamy white with a short maturation period and is straw yellow and mellow with a long maturation period.

The Cacetto Agerola is suitable as a grill cheese or wrapped with bacon and baked in the oven. It also tastes great on pizza.