Caciocavallo Pezzata Rossa – Raw Cow Milk Cheese from Abruzzo
Creamy, buttery, and deeply satisfying, this award-winning caciocavallo is made from the rich milk of the rare Pezzata Rossa Italiana cow. Aged for at least 3 months by master cheesemaker Claudio Di Domenico at La Grancia di Sant'Angelo, it develops a smooth texture and layered, grassy flavor with every bite.
This nearly lost heritage breed was once used to make Parmigiano Reggiano as it produces milk high in butterfat and protein, making this raw milk cheese intensely flavorful and exceptionally creamy.
Winner of national honors including Slow Food Bra Festival, Golden Caciocavallo, and Good Taste Gessopalena, this is a must-try for true cheese lovers. Slice it, melt it, or savor it solo—every bite tells a story of Italy’s highland pastures.
(Approx. 1 lb)
