Caseificio Quattro Portoni - Official Site


Caciocavallo made
with buffalo's milk

Mature stretched cheese. The crust is smooth and waxy, with a straw-yellow colour. The paste is soft and homogeneous, sometimes with small holes. The aroma is delicate, while its sweet taste becomes stronger by prolonging the maturing period.


Milk used

Full-fat  pasteurized buffalo milk

Lactic ferments Selected flora
Enzymes Lamb rennet in paste
Salting In brine
Humidity Class Medium hard
External aspect Thin crust
Inside aspect White and smooth texture; if ripe, yellow and hard
Treatment of curds Raw
Seasoning 120 days
Form Irregular sphere
Weight 1,5-4 kg
Pieces for pack N.1
Shelf-life  120 days