A classic of the Sicilian dairy tradition. It is a cheese produced from cow’s milk and characterised by its particular shape, with a thin and smooth rind surrounding a homogeneous and compact paste.

Thanks to its characteristic maturation process, Seasoned Caciocavallo Ibleo becomes spicier over time, especially when compared to fresh Caciocavallo Ibleo. We suggest sampling it with Sicilian fruit jams or, alternatively, accompanied by a composition of pickles in oil.