Parco Nazionale dell'Aspromonte

In Ciminà the caciocavallo is double-headed. It is a small, long and unique cheese, even though it is not mentioned by any of the sector publications. It is also produced in its classic egg shape. Its weight ranges between 400 grams and 3 kilos.
This cheese has an other peculiarity: the raw milk, cow or even goat milk, usually curdles with natural kid rennet.

Further information