Caciocavallo is a raw buffalo milk cheese from Cilento with a spherical pasta filata shape with a diameter of 9-12 cm and a height of 12-20 cm. This shape is the result of manual rennet work. The rind is very thin, smooth and white in colour. The paste is semi-hard, elastic and ivory in colour.


White and Smoked.

Size: about 1 kg vacuum packed




Caciocavallo di Bufala DOP is a pasta filata cheese, typical of southern Italy, made from buffalo milk. Here are some details on this delicious cheese.


Characteristics of the buffalo caciocavallo

Caciocavallo di Bufala has a round, ‘sack-like’ shape.

The rind is quite hard and thick.

The colour varies according to maturation: from white in medium maturation to yellowish with ageing.


Production of buffalo caciocavallo.

It is made exclusively from buffalo milk, salt and rennet.

The size can vary, ranging from a minimum of 50 grams to a maximum of 3 kilograms.

Origin and Quality of Buffalo Caciocavallo
Caciocavallo di Bufala comes from the production area of Mozzarella di Bufala Campana D.O.P..

It is a mature cheese, appreciated for its complexity of aromas and its origin linked to the buffalo of our land.

In short, Caciocavallo di Bufala DOP is an authentic dairy treasure, ideal for those who love the intense flavours and culinary tradition of Southern Italy


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