The cheese is presented in two versions: Classic and four peppers. Cachocavallo is an Italian fibrous semi—hard uncooked cheese of the pasta filata category. Young cachocavallo is used as an ordinary table cheese — for example, sliced, sprinkled with olive oil and sprinkled with freshly ground black pepper, and mature — and as a grater. The best accompaniment of cachocavallo is a young, not too tart red wine of the Chianti type. Bags from 150-250 g .