Caciocavallo Montrone Cheese Factory

Some call it scamorzone, some prefer caciocavallo. What matters is its taste, really maxi.

Caseificio Montrone’s caciocavallo cheese is aged in rooms dedicated to this process and acquires a delicious flavor and a distinctive “occhiatura.”

Curing is done by tying the wheels in pairs, straddling a horizontal beam.

This cheese has a semi-hard, elastic rind with a straw-yellow color and a firm paste of the same color. Its flavor is sweet and aromatic, ideal for different types of traditional Apulian dishes. Word of the Artisans of Flavor!