{"id":14552,"date":"2020-02-28T19:46:03","date_gmt":"2020-02-28T18:46:03","guid":{"rendered":"https:\/\/itmadein.com\/prodotto\/caciocavallo-semi-seasoned\/"},"modified":"2021-10-10T22:39:23","modified_gmt":"2021-10-10T20:39:23","slug":"caciocavallo-semi-seasoned","status":"publish","type":"product","link":"https:\/\/itmadein.com\/en\/prodotto\/caciocavallo-semi-seasoned\/","title":{"rendered":"CACIOCAVALLO Semi-seasoned"},"content":{"rendered":"

CACIOCAVALLO semi-seasoned over 1 month of aged – Price: 12.00 \u20ac per kg + VAT
\nWhole CACIOCAVALLO sold per unit of 1.5Kg : 18.00\u20ac + VAT<\/h3>\n

PACKAGING AND PRICE- IMPORTANT –<\/strong><\/h4>\n

Caciocavallo semi-seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg<\/strong>.
\nThe product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
\nThe 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<\/strong>.<\/span><\/span><\/p>\n

Caciocavallo semi-seasoned over 1 month of aged.<\/h4>\n

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

Semi-seasoned Caciocavallo<\/strong> is a stretched curd cheese made from raw cow’s milk from the best farms in the Agri Valley,
\nwith the addition of only salt and rennet.
\nContains no preservatives.<\/p>\n

Caciocavallo semi-seasoned over 1 months of aged.<\/h4>\n

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

Semi-Matured or semi-Seasoned Caciocavallo<\/strong> is a stretched curd cheese made from raw cow’s milk from the best farms in the Agri Valley,
\nwith the addition of only salt and rennet.
\nContains no preservatives.<\/p>\n

ORGANOLEPTIC CHARACTERISTICS<\/h4>\n

Semi-seasoned Caciocavallo<\/strong> has a hand-shaped pyriform external appearance with a smaller ball head.
\nThe rind is thin, smooth, uniform, consistent.
\nInternal aspect: the structure of the dough is quite elastic, not very hard and even less crumbly;
\ncompact and without holes, with a white color tending to a more intense straw yellow towards the outside and less inside.
\nColor<\/strong>: bright straw yellow tending to amber as it approaches maximum maturation.
\nTaste<\/strong>: sweet and delicate, slightly acidic, salty is perceptible.
\nAs the aging progresses, it takes on a vaguely spicy and appetizing taste.
\nHumidity<\/strong> is well perceptible.
\nConsistency<\/strong>: soft, homogeneous and buttery, but harder and drier in the aged product.<\/p>\n

CHEMICAL \/ PHYSICAL CHARACTERISTICS<\/h4>\n

Average nutritional values per 100 g of product
\n<\/strong>Energy value: 180 Kcal; 754 Kj
\nFat: 10.96 g. of which ac. saturated fat 7.75 g
\nCarbohydrates: 2.08 g; of which sugars: 1.69 g
\nProteins: 18.30 g
\nSalt: 0.49 g<\/p>\n

MICROBIOLOGICAL CHARACTERISTICS OF SEMI-SEASONED CACIOCAVALLO<\/h4>\n

Listeria Monocytogenes:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 absent \/ 25 g
\nSalmonella Spp:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 absent \/ 25 g
\nCoagulase positive staphilococci:\u00a0\u00a0\u00a0\u00a0 <10 cfu \/ g
\nEscherichia Coli:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <100 cfu \/ g<\/p>\n

ALLERGENS
\n<\/strong>Milk<\/p>\n

TO CONSUME
\n<\/strong>Within 1 year<\/p>\n

METHOD OF STORAGE
\n<\/strong>Store at temperatures between 4 \u00b0 C – 6 \u00b0 C<\/p>\n

DECLARATION OF CONFORMITY<\/h4>\n

HACCP:<\/strong> The product complies with EC Reg. 852\/04 and EC Reg. 853\/04
\nGMO:<\/strong> The product does not contain genetically modified organisms
\nIRRADIATIONS:<\/strong>The product and its ingredients have not been treated with ionizing radiation according
\nto the provisions of EC Directive 1999\/2, EC Directive 1999\/3 and Legislative Decree 94\/01 and subsequent amendments.
\nPACKAGING: <\/strong>The packaging materials comply with the relevant legislation with particular reference
\nto EC Reg. 1935\/04 and subsequent amendments.<\/p>\n","protected":false},"excerpt":{"rendered":"

CACIOCAVALLO semi-seasoned over 1 month of aged – Price: 12.00\u20ac per kg + VAT
\nWhole CACIOCAVALLO sold per unit of 1.5Kg : 18.00\u20ac + VAT<\/h3>\n

PACKAGING AND PRICE- IMPORTANT –<\/strong><\/h4>\n

Caciocavallo semi-seasoned is sold in whole pieces (per unit entire pieces) which can weigh from about 1.45Kg up to 1.6Kg<\/strong>.
\nThe product is sold at price of about of 1.5Kg and the price is for a whole caciocavallo.
\nThe 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<\/strong>.<\/span><\/span><\/p>\n

Caciocavallo semi-seasoned over 1 month of aged.<\/h4>\n

It is an excellent table cheese with a pasty consistency, produced in full compliance with the ancient traditional Lucanian recipe
\nwhich involves the use of carefully selected milk and curdled with kid rennet, as well as exclusively manual processing according
\nto techniques handed down from father to son.
\nWhat makes our Caciocavallo semi-seasoned <\/strong>different from other caciocavalli is linked to the climate, the processing techniques and
\nthe types of maturation, from which the characteristic shape and flavor derive.
\nThe term caciocavallo derives from the way in which the cheeses are seasoned which, tied two by two,
\ntied around the neck at the point of the bottleneck with a rush rope, are placed astride special supports.<\/p>\n","protected":false},"featured_media":13840,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"product_cat":[1883,1880],"product_tag":[2103,1905,1930],"class_list":{"0":"post-14552","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_brand-coiro-dairy","7":"product_cat-cheeses","8":"product_cat-food","9":"product_tag-caciocavalli-en","10":"product_tag-coiro-products","11":"product_tag-foods-products","13":"first","14":"instock","15":"featured","16":"taxable","17":"shipping-taxable","18":"purchasable","19":"product-type-simple","20":"col-xs-6 col-sm-4","21":"col-md-4 col-lg-4","22":"un-3-cols"},"yoast_head":"\nCaciocavallo semi-seasoned excellence of the Basilicata tradition<\/title>\n<meta name=\"description\" content=\"Caciocavallo semi-seasoned : table cheese produced in compliance with the traditional Basilicata recipe. 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