The caciocavallo aged in barrique is the finest recipe of this "pasta filata" cheese, organically produced mainly with Pezzata Rossa raw milk, without any fermentation process.
After 6 months of natural aging the cheese finish its ripening in oak barriques (wooden barrel) for about one year, covered with bran in order to control the level of humidity. That makes the cheese more savory thanks to the absorption of wine flavors contained in the barrel and to the slightly bitter taste that comes from the bran. Serve this cheese after dinner with a teaspoon of honey, which enhances its fragrance and taste. It is also good as aperitif or starter.
(photo by: Archivio PNALM)