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Description

Caciocavallo from Palermo (also called Scaluni) is one of the oldest cheeses in Sicily. Its name, "caciocavallo" is due to the drying, which took place across an axis. It is a stretched curd cheese with a characteristic parallelepiped shape with a square section and rounded corners. The taste is pleasantly spicy and persistent and has a straw-yellow colour, compact or with slight fissures. The rind is thin, smooth, golden yellow in colour. Aged and semi-aged goes well with red wines, while the fresh goes best with white wines.

 

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Caciocavallo Palermitano is the undisputed star of Sicilian cuisine. From cacio all'argentiera, to 'mbuttumate aubergines up to sprinkling on macaroni.

Palermo Caciocavallo with oregano BIO | Cow cheese - 400gr

€7.96Price
  • CompanyAz. Agriola Barreca VincenzoVillageGeraci Siculo (PA)Price per kg19,90 €/kg

     

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