Caciocavallo del Matese is a traditional Italian cheese that is produced in the Campania region. It is specifically made in the towns and communes of Matese, San Gregorio Matese, and Alife. This cheese is made from cow’s milk and has a smooth, creamy texture with a slightly tangy flavor. It is often aged for several months, which gives it a more intense and complex flavor.
One popular recipe that features Caciocavallo del Matese is “Caciocavallo alla brace,” which is a simple but delicious dish where the cheese is grilled until it is melted and slightly charred. Another popular recipe is “Caciocavallo e peperoni,” which is a dish that combines the cheese with roasted red peppers and olive oil for a flavorful and satisfying appetizer.
Caciocavallo del Matese has been recognized with the Protected Designation of Origin (PDO) status, which means that it must be produced in a specific geographical area and according to traditional methods in order to be labeled as such. This ensures that the cheese maintains its unique characteristics and quality. (Source: Cheeseo.it)