Caciocavallo semistagionato is an Italian cheese made from cow's milk and produced in Sicily
This is a stretched curd hard-cheese quemi, made with raw cow's milk, hand-modeled into 6 kg shapes. Its paste is soft, compact and straw-yellow in color. The rind is smooth, with typical signs of ripening, slightly darker in color than the pasta. Its flavor is full and persistent, with great softness on the palate.
This product is perfect to be used in a rich antipasto dish. It tastes excellent if eaten with honey or jams (ex: onion). Weight: pieces of 500-600 g.