Caciocavallo farcito is an Italian cheese made from cow's milk and produced in Campania
Ingredients: cow's milk, pork cheese.
Feeding: integrated feeding with grazing in extensive natural meadow.
Process technology: The string cheese is packed in a long and small way, with a hollow interior, which is filled by a seasoned pork cheese, weighing 5-8 kg. Salting takes place for several hours in brine. It matures in 10 days, in a cool and well ventilated place, where the forms are put in pairs like the caciocavalli and are hung to dry.
Maturation: a couple of months at a constant cold temperature.
Characteristics of the finished product: Weight: 0.8 to 2 kg; shape: drop. Bark: thin, smooth and shiny. Pasta: it is ivory white.
How to consume it: cut a slice of pork cheese of a few millimeterssurrounded by thick spun pasta. Taste: strong, very tasty.
Production area: the Bussento and Mingardo Mountain area.
Production time: made to order.