caciocavalloRemo makes our Caciocavallo Silano, a semi-hard raw cow’s milk cheese from Molise that is ripened for at least 60 days. Its rind contains small grooves left by the restraining cords, and it has a beautiful seal that is burnished into the rind. The cheese is mild and milky. The Italian name of this cheese may be related to the practice of hanging the molds astride (a cavallo) horizontal rods. 4/4#

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