Caciocavallo
MAXI TASTE , ARTISANAL SEASONING THAT CONQUERS EVERY PALATE
There are those who call it scamorzone, there are those who prefer caciocavallo. What matters is its taste, really maxi.
The caciocavallo of the Montrone Dairy is aged in rooms dedicated to this process and acquires a delicious flavor and a particular “holes”.
The seasoning is done by tying the wheels in pairs, straddling a horizontal beam.
This cheese has a semi-hard and elastic rind, straw yellow in color and a compact paste, of the same color. Its flavor is sweet and aromatic, ideal for different types of traditional Apulian dishes. Word of the Artisans of Flavor!
Nutritional information
Average values for 100gr of product| Energy value | 357 Kcal/100g - 1482 Kj/100g |
| Fat of which saturated fatty acids | 28,8 g/100g 20,1 g/100g |
| Carbohydrates of which sugars | 0,5 g/100g 0,5 g/100g |
| Protein | 24,0 g/100g |
| Salt | 1,09 g/100g |
Ingredients: Raw MILK, salt, rennet and milk enzymes.
Allergens: milk and lactose
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