€ 11,90 for 400g ca.
The Caciocavallo Stagionato in Grotta is a dairy excellence from Irpinia, the result of skilled artisanal processing and natural aging in a cave.
Its intense and enveloping flavor makes it a unique product sought after by the most refined palates.
This cheese is made from raw milk of cows raised on pasture in Irpinia.
The milk is worked by hand according to the ancient dairy tradition of Irpinia, with the addition of only rennet and salt.
The shapes are then aged in a cave for a minimum period of 6 months, during which they develop an unmistakable taste and aroma.
The Milk Coop offers to bring the genuine flavors of the past to the table, using organic raw materials and meticulous processing. Their processing methods are rooted in the traditional farming culture of Irpinia...go to the producer's page
Ingredients: Fresh cow's milk from Campania, Salt, Rennet
Allergens: milk
Shelf Life: 6 months
Nutritional values per 100g of product
Energy 1572 kj / 379 kcal
Fat 38 g of which saturates 31 g
Carbohydrates 0.5 g of which sugars 0.5 g
Protein 24.5 g
Fiber 0 g
Salt 1.0 g
This type of caciocavallo is great for being enjoyed both with homemade bread and for the famous “caciocavallo impiccato”, which is placed on the grill to be heated and finally spread on a wonderful slice of bread.
We love the Aged Caciocavallo in the Cave for its unique and authentic flavor, for its history and tradition, and for its connection to the Irpino territory.
It is a cheese that allows us to rediscover the genuine taste of traditional products.
€ 11,90
for 400g ca.
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Campania
Caciocavallo aged in a cave 400g
