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

€7.96

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CompanyAz. Agriola Barreca VincenzoVillageGeraci Siculo (PA)Price per kg19,90 €/kg
Casearia dairy farm located in the middle of the Madonie Mountains Park, between the heights of Geraci Siculo and Gangi, where pastures mixed with olive groves, almond groves and vineyards still follow one another.
One hundred and fifty cattle, mostly of the Italian brown and spotted red breed, of which 120 are dairy and the remainder for meat, 110 hectares of land and about 3,500 liters of milk per day made into cheese. The Barreca's flagship product is, provola delle Madonie, a Slow Food presidium, a pasta filata cheese made from whole raw milk with small amounts of sheep's and goat's milk, rennet and salt. It has a characteristic pear shape, with a short neck and rounded head and a thin straw-yellow rind that tends to amber yellow with aging and is also offered in smoked versions or with red pepper, black pepper and pistachio.

Palermo Caciocavallo with oregano BIO | Cow cheese - 400gr

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