This Cajocavallo cheese, from Puglia in southern Italy, is made by artisan Francesco d’Ambruoso using the finest dairy products and hand-kneading them before aging them in a natural cellar for at least 8 months. The special hanging aging method and the high humidity environment of the cellar give it a firm texture with a slightly grainy feel.
This Cajocavallo cheese from Puglia in Southern Italy is a “work of art on horseback” with a history dating back to the 14th century. It is made by artisan Francesco d’Ambruoso, who selects the finest milk and hand-kneads and shapes it before aging it in a natural cellar for at least 8 months. The special hanging aging method and the high humidity environment of the cellar give it a firm and slightly grainy texture, a strong and spicy flavor, and a profound personality with a noble mold. Each piece is a unique masterpiece made by a master.
Do Not Drink and Drive. Under 18, 
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