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Fresh Apulian cheese
Caciocavallo’ is a fresh cheese which is typical of Apulia, with a rounded shape and a smaller ‘head’ on top. It is hand-made and produced using the cows’ milk from herds bred in the uncontaminated fields of the Valle d’Itria. It is a spun paste cheese. It is served on its own or with a selection of other cheeses and cold meats.
Ingredients: cows’ milk, rennet, acidifiers and salt.
Storage: +12-15°C in cella di stagionatura
Shelf life: tempo variabile sino ad 1 anno
Chemical and physical characteristics:
AW (Activity Water/free water): > 0.90
fat on dry matter: 42-46%
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