Caciocavallo is a type of stretched-cured cheese made out of cow's milk. It is produced throughout Southern Italy, particularly in Puglia, Basilicata and Calabria. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
INGREDIENTS: Raw cow's MILK, WHEY starter culture, salt, rennet.
For allergens see ingredients in bold.