Caciocavallo di Forenza is a traditional stretched curd cheese from the dairy production of Basilicata, with a peculiar ovoid shape and a constriction on top that allows it to be hung during aging. The name derives from the fact that traditionally the provola cheeses were tied in pairs and placed to age over a horizontal stick. It is made with cow's milk and hand-crafted, 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 traditional stretched curd cheese from the dairy production of Basilicata, with a peculiar ovoid shape and a constriction on top that allows it to be hung during aging. The name derives from the fact that traditionally the provola cheeses were tied in pairs and placed to age over a horizontal stick. It is made with cow's milk and hand-crafted, 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.
