Caciocavallo di Forenza is a traditionally made cheese from the Basilicata region, characterized by its peculiar ovoid shape with an upper constriction that allows it to be hung during aging. The name comes from the fact that traditionally the provolone cheeses were tied in pairs and aged on a horizontal stick. It is produced with cow's milk and hand-crafted, has a semi-hard and compact texture, ivory white in color, with a consistency that becomes crumbly as it ages, sometimes with small internal holes. The rind (not edible) is smooth and thin, shiny, and straw-colored.
Caciocavallo di Forenza is a traditionally made cheese from the Basilicata region, characterized by its peculiar ovoid shape with an upper constriction that allows it to be hung during aging. The name comes from the fact that traditionally the provolone cheeses were tied in pairs and aged on a horizontal stick. It is produced with cow's milk and hand-crafted, has a semi-hard and compact texture, ivory white in color, with a consistency that becomes crumbly as it ages, sometimes with small internal holes. The rind (not edible) is smooth and thin, shiny, and straw-colored.
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