Caciocavallo Pezzata Rossa

From the rare Pezzata Rossa cow. Aged for 3 months or more. Made with Raw Pezzata Rossa Italiano cow’s milk, Salt and Rennet.

1st Prize Good Taste, Gessopalena: 2007 - 2009 - 2011
3rd Prize Biocaseus Slowfood Bra: 2005 - 2009
3rd prize of "Golden Caciocavallo" Frosolone: 2005 - 2010
1st, 2nd and 3rd Prize "Golden Caciocavallo": Frosolone 2004 - 2008
2nd Prize Biocaseus, Sardinia: 2000

From the farm “La Grancia di Sant’ Angelo” in the mountains of Abruzzo and produced by Claudio Di Domenico.

This exceptional caciocavallo and winner of many awards, get’s its rich flavor from this rare breed (Red Cow), originally used to produce Parmesan Reggiano. Almost extinct by the late 1980’s, the ancient breed is a low yielding milk producer with a very high butterfat and protein content.

Aged for 90 days or more, it is rich and buttery with the grassy flavor of the fields.

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