Caciocavallo with Black Truffle from Molise
The Caciocavallo with Black Truffle of Molise is a semi-hard, stretched curd cheese, made with raw cow's milk, in the processing phase the ground Truffle of Molise is added.
Caciocavallo with Black Truffle from Molise is given the classic oval shape with a head, with maturing the external part remains a hardened and thin crust with a natural straw yellow color, inside, the paste remains compact, based on the maturing times, it can be homogeneous or slightly open, with a sweet and delicate taste or savory and slightly spicy.
The types of seasoning of Caciocavallo al Tartufo del Molise are,
- Fresh - aged up to 3 months, sweet and delicate taste, the paste is compact and homogeneous inside.
- Semi-seasoned - seasoning from 3 to 6 months, more intense flavor with slight flaking of the dough inside.
- Seasoned - aged over 6 months, decidedly more decisive and spicy taste, with flakes in the paste inside