Caciocavallo dell'emigrante

Caciocavallo dell'emigrante is a traditional cheese originating from Salerno. The cheese is made from raw cow's milk (sometimes sheep's milk) and it's stuffed with soppressata. The texture is smooth and semi-hard, while the flavor is delicate, milky, and complex.

The cheese is usually aged from 60 days to over 12 months. The soppressata was hidden inside the cheese because the migrants from Salerno wanted to take the meat to the United States, but the practice was illegal. However, you could bring cheese so the migrants hid the meat inside of the caciocavallo.