The Caciocavallo becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the regions: Calabria, Campania, Molise, Puglia and Basilicata.
The Caciocavallo PDO is a semi-hard cheese made of spun paste produced exclusively from cow’s milk. Its shape is oval or a truncated cone with or without head. The weight of each form is between 1 kg and 2.5 kg. The crust is thin, smooth, sharp straw color. The forms can be surface treated with substances transparent, free of dyes.
The paste is homogeneous compact with slight holes, white or pale yellow load outside and less load inside. The taste is aromatic, pleasant, fuse in the mouth, usually mild and sweet when the cheese is young, becoming spicy advanced maturity.
The Caciocavallo PDO is, without doubt, one of the oldest and most typical string cheese from Southern Italy. Of its production it already mentioned Hippocrates in 500 BC, discussing art used by the Greeks in preparing the ” Cheese ”.
The Caciocavallo PDO is produced exclusively from fresh whole milk from local cattle farms, according to a process that has its roots in the most noble tradition of cheese Southern.


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