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.

Semi-seasoned 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.

Caciocavallo semi-seasoned over 1 months 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.

Semi-Matured or semi-Seasoned 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.

ORGANOLEPTIC CHARACTERISTICS

Semi-seasoned Caciocavallo has a hand-shaped pyriform external appearance with a smaller ball head.
The rind is thin, smooth, uniform, consistent.
Internal aspect: the structure of the dough is quite elastic, not very hard and even less crumbly;
compact and without holes, with a white color tending to a more intense straw yellow towards the outside and less inside.
Color: bright straw yellow tending to amber as it approaches maximum maturation.
Taste: sweet and delicate, slightly acidic, salty is perceptible.
As the aging progresses, it takes on a vaguely spicy and appetizing taste.
Humidity is well perceptible.
Consistency: soft, homogeneous and buttery, but harder and drier in the aged product.

CHEMICAL / PHYSICAL CHARACTERISTICS

Average nutritional values per 100 g of product
Energy value: 180 Kcal; 754 Kj
Fat: 10.96 g. of which ac. saturated fat 7.75 g
Carbohydrates: 2.08 g; of which sugars: 1.69 g
Proteins: 18.30 g
Salt: 0.49 g

MICROBIOLOGICAL CHARACTERISTICS OF SEMI-SEASONED CACIOCAVALLO

Listeria Monocytogenes:                  absent / 25 g
Salmonella Spp:                             absent / 25 g
Coagulase positive staphilococci:     <10 cfu / g
Escherichia Coli:                             <100 cfu / g

ALLERGENS
Milk

TO CONSUME
Within 1 year

METHOD OF STORAGE
Store at temperatures between 4 ° C – 6 ° C

DECLARATION OF CONFORMITY

HACCP: The product complies with EC Reg. 852/04 and EC Reg. 853/04
GMO: The product does not contain genetically modified organisms
IRRADIATIONS:The product and its ingredients have not been treated with ionizing radiation according
to the provisions of EC Directive 1999/2, EC Directive 1999/3 and Legislative Decree 94/01 and subsequent amendments.
PACKAGING: The packaging materials comply with the relevant legislation with particular reference
to EC Reg. 1935/04 and subsequent amendments.