Hard curd cheese from cow milk, goat and sheep. Shipped after 6 to 9 months or longer maturing. In cylindrical shapes 22 to 36 lb.
Grancavalli exhibits the best characteristics of the three milks it is made of : cow milk heat resistant to make it more long lasting, goat and sheep milk to make it more flavored. The hard curd make it just pleasantly spicy after seasoning, giving the cheese a powerful nature. It is produced just for a few months a year in a very limited number of pieces.
Matching foods and wines
Match with red or white fresh wines, lively dry, not much structured. Shavings, with salads, with olives, grated with long pastas or gratin, grated with pugliese bread and salami, with acacia honey.