Cheese as a treasure trove of flavours and emotions. Antonio Carpenedo is a master at creating an experience which takes our senses on a journey through the typical aspects of Italy. Caciocavallo is a piece of history, popular for centuries since as far back as the Kingdom of the Two Sicilies. The milk mostly comes from Podolica cows which graze freely, giving the cheese flavours of nature. Charmed by these flavours, Antonio has used the UBRIACO® method in barrique to perfectly blend the cheese- making tradition of Caciocavallo with that of wine.

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Forme Caciobarricato
15201Raw cow’s milkMin. 2 months1,8kg2pcs