Caciocavallo shares some similarities to the more well known Provolone but it's a cheese that was at one stage threatened with extinction - it's now been recognised with a DOP. It was originally made just in Puglia but you can find variations of it in other Southern Italian states.
This is an aged cheese and I think that shot in b&w that sense of ageing really comes through - that this has sat for some time in the cool and dark and slowly matured.
Remember, if you'd like to join in head over to Susan's site and acquaint yourself with the rules.
We both featured cheese this week ;) Caciocavallo is one of my favorite cheeses. Lovely photo.
ReplyDeleteWonderful shot, Haalo! It's a very dramatic composition with such punchy tones. Thank you for sharing it for the BWW Food gallery.
ReplyDeletelove the click!! such awsm focus and great subject to choose!
ReplyDeletelovely shot and informative post. thanks!
ReplyDeleteSimona, we can never have too much cheese!
ReplyDeleteThanks Susan!
Thanks Kankana!
Thanks Paz!