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Seasoned with salt and black peppercorns and aged for at least 40 days
Appartenente alla famiglia delle paste filate ovine
which develop naturally on the rind
Once known as caciocavallo
elastic and soft
Canestrato Format:300 g Seasoned with salt and blackBorn in the Sicani Mountains, it is a hard cheese, the result of a long dairy tradition. Produced with mixed cow sheep milk, aged for 4 months, it matures slowly in the characteristic rush baskets. Its unique, delicate and slightly savoury taste makes it an Italian excellence, awarded in 2016 as the best cheese in Italy.
US$ 165.00
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