Caciocavallo Silano DOP

The origin of the name "CACIOCAVALLO" probably comes from the custom, as old as the cheese itself and still used today, of binding the wheels in pairs and hanging them on horseback to age of a beam. It has become a protected designation of origin (PDO) cheese. Knives with a large, thick blade should be used: each serving should have an equal amount of crust. Ideal at room temperature.

The fragrance, the aroma and even the taste are attenuated by the low temperature. Homogeneous consistency with some small flakes, straw-yellow in colour. Thin, smooth, with a marked straw-yellow colour, the surface may have slight inlets due to the strings placed in relation to the binding methods. The flavor is intense, initially sweet and melting, more spicy as it matures, excellent cooked on the grill or fried.

INGREDIENTS: raw milk beef, salt, rennet.

STORAGE METHOD: Temperature between 4/8°C

AVERAGE EXPIRY: 4/5 months.

RECOMMENDED PAIRINGS: Very good if combined with vegetables in oil, surprising if melted, spread on lightly toasted bread with a sprinkling of bran pepper, honey or thin slices of truffle. Discover the recipe of the "Caciocavallo impiccato" on our BLOG, you will find also suggestions, curiosities and much more!

PRODUCER: Caseificio 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