Half-seasoned caciocavallo cheese
Available formats: Kg 0.3 - 0.5 - 1 - 3.5 - 5 - 10 *
* Approximate weight
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Cow's Half-seasoned caciocavallo palermitano, is made only with Sicilian milk.
The half-seasoned caciocavallo, take his name form the very interesting method of drying and seasoning. In this two processes the caciocavallo, in the history, was tied together in pairs and then hanging over a long pole as if it rides a horse. The caciocavallo palermitano, is also called "scaluni" (step) because of its parallelepiped shape.
It is packaged in vacuum plastic bags for food.
|Ingredients||Pasteurized cow's milk, salt, rennet, ferments|
|Goods description||Tipical sicilian semi-seasoned cheese|
|Product's features||Cheese with a light spicy taste and yellow smooth rind. It's perfect use both as a table cheese that grated cheese|
|Best before||160 days from the packaging date|
|Packaging||Vacuum packed for foodstuffs|
|Storage temperature||This product should be stored in a refrigerator at a temperature of about 4 °C|
|+ Fats||25,7g /100g, which saturated fat: 13,9g /100g|
|+ Carbohydrates||1,8g /100g, which sugars: 0,5g /100g|
|+ Fibers||0,0g /100g|
|+ Protein||27,5g /100g|
|+ Salt||0,48g /100g|
|+ Calories||348 Kcal/100g|
|Allergens||Unsuitable for people who are lactose intolerant or allergic to milk proteins. It may contain traces of nuts and therefore unsuitable for people allergic to that allergen.|
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