Fresh Caciocavallo is a stretched curd cheese made with pasteurized whole cow's milk; natural microflora; rennet paste.
After spinning, the curd is placed in special molds that give the product the classic parallelepiped shape. The next day, it is immersed in saturated brine for a variable period, depending on the weight, for a maximum of 10-12 days. Then it is aged in special rooms for a duration of 30 days. The milk used to make caciocavallo comes exclusively from Sicilian pastures and is produced without the use of preservatives.
|1275kj / 307 kcal
|di cui acidi grassi/Saturated fatty acids
|di cui zuccheri/Sugar
Pasteurized milk, salt, rennet.
Packaging and formats:
500 g / 1 kg / 2 kg
Unsuitable product for people who are lactose intolerant or allergic to milk proteins. It may contain traces of nuts and therefore be unsuitable for people allergic to this allergen.
The weight of the product is approximate and may vary slightly, in excess or in defect, from that indicated.