Parco Nazionale d'Abruzzo, Lazio e Molise


The most famous caciocavallo cheese, weighing from 8 to 25 kilos, has a cylindrical shape and a unique and intense flavor. Trittico cheese delightfully mixes three types of organic milk from cows, sheep and goat raised in the Abruzzo, Lazio and Molise National Park. Their milk is proportionally measured in order to obtain a sharp, savory and slightly spicy taste.
The one year and a half long-lasting aging requires a chamber with controlled humidity and temperature.

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