The scamosciato (aged) Caciocavallo from Milk Coop is produced with cow's milk from the Irpinian and Sannitian pastures and by the skilled hands of Master Cheesemaker Pasquale Nigro. It is one of the best Irpinian caciocavallos made with purely artisanal techniques. Milk Coop's love for animals is reflected in the goodness of the product: the cows are indeed left to roam freely, feeding on what nature offers them. Made by curdling, the scamosciato caciocavallo is left to age for a period ranging from 3 to 6 months. Since no artificial preservatives are used in the process, the aging takes place in ventilated rooms with controlled temperature and humidity.
