Caciocavallo di Forenza is a traditional pasta filata cheese from the dairy production of Basilicata, with a peculiar oval shape and a top constriction used for hanging during aging. The name derives from the fact that traditionally the provole were tied in pairs and aged over a horizontal stick. It is made 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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Caciocavallo di Forenza is a traditional pasta filata cheese from the dairy production of Basilicata, with a peculiar oval shape and a top constriction used for hanging during aging. The name derives from the fact that traditionally the provole were tied in pairs and aged over a horizontal stick. It is made 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.
