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Caciocavallo is a seasoned cheese made from cow’s milk pasta filata. It has a typical bag shape and a straw-colored smooth rind. As for the flavor, it has an aromatic intensity that varies depending on the seasoning, with an initially sweet and melting impact on the palate, more spicy with the lengthening of the seasoning. In the kitchen it is perfect for seasoning traditional first courses such as eggplant parmigiana even if it is the undisputed star in appetizers. Its maximum expression is eaten accompanied by a bread bruschetta.

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