Excellent milk makes excellent cheese. If the animals have the privilege of living in an uncontaminated territory like Molise, rich in biodiversity, hay, grass and flowers, the cheese can only be excellent and healthy, thanks also to the skill of the cheesemakers who have passed down the processing techniques from generation to generation. I love semi-seasoned Caciocavallo cheese from Molise. In several villages there are artisans who produce it with peculiar sensorial perceptions linked to animal species, grazing and fodder.