Semi-mature Caciocavallo

Semi-mature Caciocavallo

Senza conservanti e additivi aggiuntiConfezione sottovuoto
 
Weight
 
€7,90 €9,90you save €2,00
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Fattoria Biò products are shipped to Italy via national couriers and delivered in 2-3 working days.

We also ship to Germany, France, Holland, Belgium, Spain and the rest of Europe with international courier and delivery in 3-4 working days.
International shipping prices are calculated at checkout.

 

Packaging

vacuum packed

Ingredients

Cow's milk, rennet and salt

Additives

No additives added

Allergens

Milk and milk products, (including lactose)

GMO

Absent in raw materials and finished product

Seasoning

The cheese is left to dry in special ventilated rooms at a controlled temperature, max 12-13°C, with a low percentage of humidity.
• 10/15 days of maturation for semi-mature caciocavallo
• More than 20 days and up to 60 days for mature caciocavallo.

Organoleptic characteristics

Soft and variable rind with the days of maturation, white and creamy paste, very light eyes, pleasantly salty;
Cheese changes flavor as it ages.
In the first few days, the taste of caciocavallo is particularly sweet and delicate, with a soft consistency of the paste.
After 10 days it changes its name to Caciocavallo Semi Stagionato and begins to have a stronger flavour and a paste that goes from soft to creamier. After about 60/90 days it changes its name again to Caciocavallo Stagionato and has a stronger and pleasantly salty flavour.

Storage methods

Max room temperature 16/18°C°C whole and/or portioned forms;

Shelf life (TMC)

Vacuum packed 180 days from packaging date. Whole product 36 months.

How to use

The product can be consumed/used:
- “raw”, as in the most typical Italian tradition.;
- as an ingredient, in food preparations.