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CACIOCAVALLO fresh
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€ + VATPACKAGING 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.17,25€ + VATCACIOCAVALLO fresh
17,25€ + VAT -
CACIOCAVALLO Seasoned
CACIOCAVALLO seasoned over 2 month of aged – Price: 12.80 € per kg + VAT
Whole CACIOCAVALLO sold per unit of 1.5Kg : 19.20€ + VATPACKAGING 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.19,20€ + VATCACIOCAVALLO Seasoned
19,20€ + VAT -
CACIOCAVALLO Semi-seasoned
CACIOCAVALLO semi-seasoned over 1 month of aged – Price: 12.00€ per kg + VAT
Whole CACIOCAVALLO sold per unit of 1.5Kg : 18.00€ + VATPACKAGING 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.18,00€ + VATCACIOCAVALLO Semi-seasoned
18,00€ + VAT
COIRO dairy products
COIRO dairy products come from a long Lucanian dairy tradition.
The Coiro dairy originates from the Lucanian countryside and arises from the wise dairy tradition of the Coiro family: about sixty years of experience and history in the name of genuineness and freshness starting from his father Vincenzo to his son Gianuario.
Today as then, in all their fresh and seasoned products, quality is king: milk coming exclusively from the farms of Val d’Agri, which is still collected early in the morning and processed to obtain fresh and genuine dairy products, such as mozzarella. fior di latte, the delicious scamorze and the unmistakable caciocacavalli.
Coiro Dairy products
Dairy Coiro specializes in processing cow’s milk and essentially produces:
Mozzarella fior di latte
Balls, braids, knots and bites, all milky white, smooth and shiny, made from very good and tasty cow’s milk.
Spun curd cheese, whose consistency is slightly different from the classic buffalo mozzarella: more fibrous, when cut it releases a milky liquid, while the film is slightly thinner.
Scamorza
The origin of the term scamorza seems to come from “capa mozzata”, that is “severed head”, which well describes its particular shape.
It is a stretched curd cheese made with fresh cow’s milk from Val d’Agri.
Caciocavalli
The term “caciocavallo” probably derives from the use of hanging the fresh forms, tied in pairs, astride a beam to dry them.
It could, however, also derive from the use of working pasta “a cavalluccio” or from the use of the mark of a horse that was imprinted on the forms of caciocavallo during the Kingdom of Naples.
Another hypothesis on the origin of the name “caciocavallo” concerns the custom of nomadic shepherds, in the period of transhumance, of curdling the milked milk directly in the fields and hanging the cheeses, in pairs, on the back of horses to sell them or barter them in the countries crossed.
The Coiro dairy produces fresh, semi-seasoned and seasoned caciocavalli. The difference lies, in fact, in the duration of the aging:
– fresh: about 2 weeks.
– semi-seasoned: about one month.
– seasoned: strictly + 2 months.