A selection of cheeses that combine structure and softness. White and chili caciotte, caciocavalli, and caciocchiato cheeses tell a balanced aging process, capable of developing more intense flavors while maintaining good elasticity, with characteristics like the typical caciocchiato's holes that enrich its appearance and define its identity.
The aged provola develops a more compact structure and a decisive flavor, the result of a maturation that intensifies aromas and personality, maintaining balance and recognizability.
