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

Price: €25/kg

  • We make Caciocavallo in 5 to 6 kg rounds using thermised cow's milk, whey starter and calf rennet
  • The is stretched and worked intensely by hand
  • The cheese is hung in a fine net bag, and left to mature in a warm room. Flavour development will determine maturation times 
  • Caciocavallo develops propionic bacteria, which is the very same bacteria present in emmental cheese. This creates holes otherwise know as "eyes" in the pate of the cheese
  • This propionic activity also gives the cheese a beautiful nutty flavour

Fridge Life: 2 weeks 


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