CACIOCAVALLO

DESCRIPTION

Caciocavallo cheese made from pasteurized cow's milk sourced from multiple breeds (Brown Swiss, Holstein-Friesian, Jersey, Pinzgauer, and Schiava Nera).

APPEARANCE

Typical pear shape with a small "head" (knob) at the top; the paste is a golden straw-yellow, a result of the pasture-based diet and the high beta-carotene content of the fresh grass.

FLAVOR

Sweet; on the palate, it offers notes of fresh grass, pasture, cooked butter, and toasted fruit.

AGING

At least 25 days.

SERVING SUGGESTIONS

Can be served as-is with apricot compote or enjoyed on its own to enhance a sandwich. Delicious on its own, or paired with dried fruit and honey. It is excellent for gratinating pasta timbales and roasted vegetables, or melted into a fondue—with a knob of butter and a splash of milk—to make dishes like gnocchi, Gragnano *paccheri*, risotto, or copper onion soup truly irresistible. It pairs beautifully with vegetables such as artichokes, eggplant, and yellow cherry tomatoes. It is also fantastic on pizza, either as an alternative to mozzarella or as an additional topping.