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Caciocavallo

Sabino Balestrucci 

Caciocavallo is a seasoned cheese with spun pasta typical of southern Italy. Produced with cow’s milk with the addition of only rennet, lactic ferments and salt, it is kept hanging on horseback (from which the name) of a beam for drying and is presented, consequently, shaped in the guise of number 8 with two rounded bodies joined by a bottleneck at the point of support on the beam. The cows used for the production are raised in the wild, grazing in the Mediterranean maquis up to the Apennine steppes in places rich in shrubs and woods.

Caciocavallo

Sabino Balestrucci

Caciocavallo是一种调味奶酪，配有意大利南部典型的旋转意大利面。它是用添加了凝乳酶、乳酸发酵剂和盐的牛奶制成的，被悬挂在一根横梁的马背上(名字就来自于此)进行干燥，因此，它被塑造成8号的样子，两个圆形的身体通过横梁支撑点的瓶颈连接在一起。用于生产的奶牛在野外饲养，在地中海至亚平宁大草原的灌木和树林丰富的地方吃草。

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