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Mrke: Cordisco
Caciocavallo is undoubtedly one of the oldest cheeses in southern Italy. Already in 500 BC Hippocrates describes the art of cheese making in ancient Greece.
Cordisco produces a very large Cacionerone which is a type of Caciocavallo. The taste is aromatic and the cheese melts in your mouth.
The Cacionerone of Cordisco has a unique format on the market, as a whole cheese weighs 4 kg. The cheese is allowed to mature naturally for a long time. Thanks to the maturation it is slightly spicy.
Caciocavallo is undoubtedly one of the oldest cheeses in southern Italy. Already in 500 BC Hippocrates describes the art of cheese making in ancient Greece.
Cordisco produces a very large Cacionerone which is a type of Caciocavallo. The taste is aromatic and the cheese melts in your mouth.
The Cacionerone of Cordisco has a unique format on the market, as a whole cheese weighs 4 kg. The cheese is allowed to mature naturally for a long time. Thanks to the maturation it is slightly spicy.
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