Caciocavallo Barricato Cheese
It all starts with fresh, organic and highly nutritious cow’s milk, which is heated, pulled, kneaded and stretched into a soft and smooth cheese curd, characterized by the marvellous flavours of the green pastures of Abruzzo. Gregorio Rotolo lets his Caciocavollo mature in a natural way for six months, after which it ages another year in oak barrels. The result: an extraordinary Caciocavallo with a pleasant and intense hint of wine. The cheese is covered with a layer of bran in order to keep it moist, which leaves a surprising crisp sensation upon tasting – yes, exactly the one you are imagining now.