Raw milk Abruzzo cheese from the rare Pezzata Rossa cow

1 pound of this rare exceptional cheese

Aged for 3 months or more

Made with Raw Pezzata Rossa Italiano cow¿s milk, Salt and Rennet.

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

Cow, Aged 3 months +