Caciocavallo di Forenza is a semi-hard pasta cheese, traditional to the dairy production of Basilicata, with a peculiar ovoid shape and a superior constriction that serves to hang it during aging. The name derives from the fact that traditionally the provolones were tied in pairs and placed to age over a horizontal stick. It is made with cow's milk and hand-crafted, has semi-hard and compact pasta, ivory white, with a texture that becomes crumbly with aging, sometimes with small internal holes. The crust (not edible) is smooth and thin, shiny and straw-colored.
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Caciocavallo di Forenza is a semi-hard pasta cheese, traditional to the dairy production of Basilicata, with a peculiar ovoid shape and a superior constriction that serves to hang it during aging. The name derives from the fact that traditionally the provolones were tied in pairs and placed to age over a horizontal stick. It is made with cow's milk and hand-crafted, has semi-hard and compact pasta, ivory white, with a texture that becomes crumbly with aging, sometimes with small internal holes. The crust (not edible) is smooth and thin, shiny and straw-colored.
