CASEIFICIO COIRO

CASEIFICIO COIRO

  • Via Le Sorti, 119, PATERNO, Potenza, Italy
  • 09751965103
  • No ratings found yet!
3Products found
View
Filter
  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO fresh

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Fresh no-seasoned over 15 days of aged – Price: 11.50 € per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 17.25€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo fresh is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo fresh or no-seasoned over 15 days of aged.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo fresh different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.

    No-Matured or fresh Caciocavallo is a stretched curd cheese made from raw cow’s milk from the best farms in the Agri Valley,
    with the addition of only salt and rennet.
    Contains no preservatives.

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO fresh

    17,25 + VAT
  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Seasoned

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO seasoned over 2 month of aged – Price: 12.80 € per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 19.20€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo seasoned aged over 2 months with an intense and vaguely spicy flavor.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo seasoned different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Seasoned

    19,20 + VAT
  • Sold By: CASEIFICIO COIRO

    CACIOCAVALLO Semi-seasoned

    Sold By: CASEIFICIO COIRO

    CACIOCAVALLO semi-seasoned over 1 month of aged – Price: 12.00€ per kg + VAT
    Whole CACIOCAVALLO sold per unit of 1.5Kg : 18.00€ + VAT

    PACKAGING AND PRICE- IMPORTANT –

    Caciocavallo semi-seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg.
    The product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
    The product that will arrive to your home it will be about 1.5Kg which means that it can have a weight from 1.45Kg to 1.6Kg.

    Caciocavallo semi-seasoned over 1 month of aged.

    It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
    which involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
    to techniques handed down from father to son.
    What makes our Caciocavallo semi-seasoned different from other caciocavalli is linked to the climate, the processing techniques and
    the types of maturation, from which the characteristic shape and flavor derive.
    The term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
    tied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.