€ 9,00 for 350g
The Caciocavallo Calabrese from Casate Normanne is a seasoned stretched curd cheese made from cow's milk, with the addition of only rennet, lactic ferments, and salt. It is preserved according to ancient traditional methods, hung over a special beam for drying.
The goodness and genuineness of this product are guaranteed by the use of the best raw materials from the territory, carefully selected.
Ingredients: Whole cow's milk, lactic ferments, rennet, salt
Allergen Information: Contains Milk
Nutritional values per 100g:
Energy value 346 Kcal / 1437 KJ
Fats 26.5 g of which saturates 15.2 g
Carbohydrates 0.7 g of which sugars 0 g
Proteins 27.5 g
Salt 1.2 g
Shelf life: 5 months
The Caciocavallo is a true standout in Mediterranean cuisine, a simple yet tasty product capable of enhancing the flavors of many dishes; from appetizers to starters, main courses, and even becoming the prince of second courses, grilled like a tomino.
Below are some tips on how to best pair it and a few typical Calabrian recipes that you can easily bring to your table to astonish your guests.
Caciocavallo is a must for appetizers throughout the southern regions, whether cut with a knife or with a slicer, perhaps paired with some Tropea onions in sweet and sour sauce and local cured meats; it is also excellent when eaten fresh with homemade bread bruschetta and fresh broad beans.
When it comes to first courses, Caciocavallo has a truly vast range of uses, both as a simple finishing touch and as a central part of the dish itself. One recipe we recommend you try is timballo of 'Nduja and Caciocavallo Calabrese, a true explosion of flavor.
Calabrese Caciocavallo does not shy away even from the most creative cuisine; its unmistakable flavor can also be recognized in a delicious gourmet sandwich; it is also used in the form of mousse as an accompaniment to dishes from "alternative" cuisine.
€ 9,00
for 350g
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Calabria
Calabrian Caciocavallo 350g
