Caciocavallo Irpino Stagionato in Grotta

Caciocavallo Irpino in Cave is a handcrafted spun paste cheese, following an ancient art passed down for generations, typical of the Irpinian territory.

Produced with cow's milk from animals primarily fed with forage from the local area, after forming, the aging process lasts for 60 days in a controlled temperature cell, then it is transferred to millennia-old caves where it matures for up to 120 days, resulting in a toasted flavor with medium intensity and a slightly spicy finish.

Il Fienile Dairy is committed to offering uniquely high-quality cheeses, aging the Caciocavallo in millennia-old tuff caves located in the center of Calitri.