Caciocavallo di Forenza is a traditional semi-hard cheese from the cheese production of Basilicata, with a peculiar ovoid shape and a constriction at the top that serves for hanging it during aging. The name comes from the fact that traditionally the provola cheeses were tied in pairs and aged on a horizontal stick. It is made with cow's milk and worked by hand, it has a semi-hard and compact paste, 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 traditional semi-hard cheese from the cheese production of Basilicata, with a peculiar ovoid shape and a constriction at the top that serves for hanging it during aging. The name comes from the fact that traditionally the provola cheeses were tied in pairs and aged on a horizontal stick. It is made with cow's milk and worked by hand, it has a semi-hard and compact paste, 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.
