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Aged caciocavallo cheese of Buffalo Campana PDO is a semi-hard cheese with spun dough, seasoned for at least 3 months, with a spheroidal drip shape produced with only pasteurized whole buffalo milk.
With an aromatic, pleasant flavor, tending towards spicy with advanced aging
Packs: from 700 gr or 1400 gr (approximately)
pasteurized buffalo milk, rennet and salt
in the fridge from 0 ° to 4 ° C
Aged caciocavallo cheese of Buffalo Campana PDO is a cheese seasoned for at least 3 months. 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