Caciocavallo di Forenza is a semi-soft cheese, traditional in the dairy production of Basilicata, with a peculiar ovoid shape and a superior constriction that serves to hang it during aging. The name derives from the fact that traditionally the provole were tied in pairs and hung to age over a horizontal stick. It is produced with cow's milk and worked by hand, has a semi-hard and compact texture, ivory white, with a consistency that becomes crumbly with aging, sometimes with small internal holes. The rind (not edible) is smooth and thin, shiny and straw-colored.
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Caciocavallo di Forenza is a semi-soft cheese, traditional in the dairy production of Basilicata, with a peculiar ovoid shape and a superior constriction that serves to hang it during aging. The name derives from the fact that traditionally the provole were tied in pairs and hung to age over a horizontal stick. It is produced with cow's milk and worked by hand, has a semi-hard and compact texture, ivory white, with a consistency that becomes crumbly with aging, sometimes with small internal holes. The rind (not edible) is smooth and thin, shiny and straw-colored.
