CACIOCAVALLO AND SMOKED CACIOCAVALLO

Caciocavallo is a seasoned cheese (average hard), spun curd type. It has an oval form, with a small “head” where laces are put for a correct preservation of the form. Caciocavallo is created mixing the productive techniques of Caciocavallo Silano DOP and scamorza. With a soft and compact paste, a sweet and long-lasting taste, caciocavallo is very used in the Italian cooking. It has no crust and it’s white when it’s been seasoned for a short time, otherwise, it becomes straw-yellow. A very recommended way of cooking it, is melting it down in a small terracotta container.

It’s preferably consumed it in the first 25 days after the production, indeed, nutritional values are referred to this lapse of time.

The smoked alternative of caciocavallo, is flavored with a natural smoking process (made with straw); it is clear brown colored and have a smooth surface; it is soft and has no crust; sweet taste, with nice smell of smoke.

Caciocavallo Campolongo  1 kg

90 days

Loose

Gastronomy

Caciocavallo Campolongo  1 kg

90 days

vacuum-sealed

Free service

Smoked Caciocavallo  1 kg 90 days

Loose

Gastronomy

 

INGREDIENTS: High quality pasteurized milk, milk enzymes, salt, rennet

SHELF LIFE : 90 days

STORAGE: Store between 4°C + 14°C

CUSTOMERS USE: final customers and restaurants to consume between 20°C – 25°CLOT: with expiry date

ALLERGENS: milk and derivates

OGM: absents

MILK PRESERVATIVES: absent