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Caciocavallo Silano PDO
Caciocavallo Silano PDO
Caciocavallo Silano PDO
Caciocavallo Silano PDO
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Caciocavallo Silano PDO

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The origin of the name CACIOCAVALLO probably comes from the custom, as old as the cheese itself and still used today, of tying the wheels in pairs and hanging them to mature astride a beam. It has become a protected designation of origin (PDO) cheese. Thick, wide-bladed knives should be used: each serving should have an equal amount of crust. Ideal at room temperature.e.

The scent, aroma and even the flavor are attenuated by the low temperature. Homogeneous consistency with some small sheets of straw yellow color. Thin, smooth, with a marked straw yellow color, the surface may have slight inlets due to the ties placed in relation to the tying methods. The flavor is intense, initially sweet and melting, more spicy as it matures, excellent cooked on the grill or fried.

INGREDIANTS : Milk raw beef, salt, rennet.

METHOD OF STORAGE : Temperature between 4 / 8CC

AVERAGE DEADLINE : 4/5 months.

PRODUCER : Dairy Petruzzi Andrea S.r.l.

Nutritional values per 100gr: Average values per 100g: Proteins 25.5% Carbohydrates 6.5% Total sugars 6.3% Fats 23.0% Saturated fats 14.7% Sodium chloride 1.0% Energy values Kcal 333 kj 1.386

RECOMMENDED COMBINATIONS : Delicious when paired with vegetables in oil, surprising when melted, spread on lightly toasted bread with a sprinkling of crusco pepper, honey or thin slices of truffle Discover the recipe of the "Caciocavallo hanged" on oursBLOG, you will also find tips, trivia and much more!