La Mozzarella’s caciocavallo boasts Pugliese pedigree

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Always on the lookout for unique Italian offerings, La Mozzarella has unearthed a cheese with a proud Pugliese pedigree. Hailing from the far southern region and dating back to the 14th century, the company’s caciocavallo is aged in caves for at least six months, emerging with a thin, light-brown rind and an interior the color of straw. Hard, compact and perfect for grating, it has an earthy flavor and a buttery, stony and slightly picante aftertaste. Natural, smoked and di grotta versions are available wholesale. (

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