Cheeses

Ciminà caciocavallo

Ciminà caciocavallo: the two-headed stretched-curd cheese of the Locride

Raw cow's milk, sometimes with a little goat's, kid rennet and a stretch in boiling water: this is how caciocavallo has long been made in Ciminà and nearby villages of the Aspromonte park. Besides the oval form it comes small and elongated, with two heads. A Slow Food Presidium and a traditional Calabrian product (PAT).

• The small, elongated two-headed shape makes it easy to spot
• From 400 g to 3 kg, dried hanging astride a wooden pole
• A few extra weeks of ageing bring scents of cut grass, yellow flowers and hazelnut

How to enjoy it. Locally it is eaten fresh, within days, and mostly grilled. Rounds aged a few weeks longer become a table cheese to enjoy on its own.

Production areas

Calabria

Season

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