Emigrant's Caciocavallo - Masseria Cinque Santi | Salento cheese

Caciocavallo dell'emigrante - Masseria Cinque Santi | Salento cheese

Caciocavallo dell'emigrante - Masseria Cinque Santi is a Salento cheese made from raw, whole, stretched curd, semi-cooked cow's milk.

It is characterized by a pear shape with a short neck and head and takes its name from the consolidated technique of maturing the product which is tied in pairs, "straddling" a support.

Curiosity: the birth of the Caciocavallo dell'emigrante however dates back to the beginning of the ' 900: in fact, it is said that the Italian emigrants who left to seek their fortune towards the New Continent, discovered that they could not take pork with them since it was considered outlawed in hygienist America.
However, not wanting to give up these flavors, they had the ingenious idea of ​​hiding salamis (such as soppressata, capocollo, sweet or spicy salami) inside the caciocavallo.

Thus the "Caciocavallo dell'Emigrante was born, a sort of matryoshka in which the delicacy of the cheese combines perfectly with the strong taste of the cured meats.

Pairings: not too aged and not too tannic red wines (Negroamaro and Primitivo)
Conservation : refrigerated environment at 12°C

N.B. By purchasing Caciocavallo dell'emigrante - Masseria Cinque Santi, shipping times could undergo variations of 2-3 days from the moment the order is concluded, as it is a fresh, handcrafted product.