Caciocavallo Campotenese

A stretched-curd cheese typical of southern Italy, it is so famous it almost needs no introduction. Whoever tastes it is won over by its smooth yet rich taste and almost creamy texture. Handmade following the traditional process, this cheese is widely used as an ingredient in traditional dishes, but it is also excellent eaten on its own.
Caciocavallo tastes pleasantly and uniquely of butter and almonds. It is most commonly eaten after a meal, but it is also excellent grilled or melted.