Caciocavallo Picante


Caciocavallo Picante 

Origin: Made in our Dairy at Toonsbridge, Macroom, West Cork.


We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, un-pasteurised cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and the cheese develops a spicy "picante" flavour. 

Fridge Life: 2 weeks 

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