Cheese, Caciocavallo (Provolone) Tanto Latte

It is recommended to keep cheeses on a lower shelf of your refrigerator, far from food with strong odors, in order to avoid absorption of unwanted tastes and smells. With lower moisture content and longer aging, Caciocavallo cheese has a longer shelf life, it is easier for slicing and shredding.
It should be consumed between 2 to 3 weeks after it has been sliced. To preserve cheese freshness, use the original wrapping or rewrap in plastic wrap to provide the tightest seal to protect from moisture, odors and possibly mold in the fridge. Freezing is not recommended.

Caciocavallo is commonly used in sandwich recipes, baked pasta, as a snacking cheese, and in grilled dishes. It is also perfect in appetizers, main dishes or on a cheese platter.

Caciocavallo is made with whey, citric acid, salt and potassium sorbate