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Fresh caciocavallo cheese of Buffalo Campana PDO is a semi-hard cheese with spun dough, aged for no more than 30 days, with a spheroidal drip shape produced with only pasteurized whole buffalo milk.
Aromatic, pleasant, tending to sweet.
Ingredients: pasteurized buffalo milk, rennet and salt.
Packs: from 700 gr or 1400 gr (approximately)
Storage: in the fridge from 0 ° to 4 ° C
The fresh Caciocavallo cheese is a cheese aged for no more than 30 days. It has, once ripe with outer crust thin, smooth, uniform, consistent. The color ranges from pale to golden yellow, the dough is firm, united, buttery white and sweet and delicate on the palate, with a slight spiciness.
The name comes from the ancient custom of hanging cheese, called the "cacio", in pairs, tied with a raffia ribbon and put on back horse "cavallo" of wooden rods near the fire, to favor the formation of the outer skin and to age. It is produced throughout the Campania region.
energy value 290 Kcal
Fats 15 g
proteins 23 g