Caciocavallo di Ciminà
Ciminà Caciocavallo
Good caciocavallo is made all over Calabria and the south, by much the same method, so what differs is the pasture, the climate and the hands. Ciminà makes two: the classic oval, and a small elongated one tied into two knots. That double-headed form is unique in Italy and no specialist literature connects it with the place it comes from.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Ciminà and Antonimina, Reggio Calabria province
How it is made
The two-headed one is usually eaten within days, often grilled; a few weeks' ageing brings up long flavours of mown hay, yellow flowers and hazelnut. Made all year, most of it March to June.