Canestrato from Monti Sicani
The name derives from the Latin “canistrum” which indicates the basket used for the...
€1.80
Aged Caciocavallo Palermitano Cheese
€1.80
VAT included
The first written evidence of the term “caciocavallo” dates back to 1350. Its name derives from the technique of acidifying the cheese paste, which involves tying the "cacio" "a cavallo" (a horse) of wooden planks, hence the name "cacio a cavallo". Whole cow's milk cheese, with stretched curd. Packaged in large parallelepiped shapes. The paste is intense yellow in color, compact and soft in the fresh product. Friable when chewed after advanced maturation. The aroma is delicate and pleasant in the first months. It can be used both at the table and in the preparation of food. It is recommended to serve the semi-mature Caciocavallo Palermitano at room temperature, to ensure that it releases its fragrance and, above all, its aroma to the fullest.
802
5 Items
Data sheet
- Packaging
- Vacuum + freshness saver
- Conservation
- Store in the refrigerator at 4 °C, TMC: 90 days
- Intolerances
- Naturally gluten-free product; The following allergens are present in the production plant: MILK and MILK PRODUCTS and SQUASH FRUIT
- General Information
- Once the unopened vacuum-packed package has been opened, if you do not consume the entire product, you can place the remaining portion in the vacuum-packed bag, which will allow you to preserve the freshness of the product for another 3-4 days
- Origin
- Italy
- Origin
- Sicily
- Caratteristiche
- Senza glutine
Specific References
- EAN13
- 8055267940851
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The first written evidence of the term “caciocavallo” dates back to 1350. Its name derives from the technique of acidifying the cheese paste, which involves tying the "cacio" "a cavallo" (a horse) of wooden planks, hence the name "cacio a cavallo". Whole cow's milk cheese, with stretched curd. Packaged in large parallelepiped shapes. The paste is intense yellow in color, compact and soft in the fresh product. Friable when chewed after advanced maturation. The aroma is delicate and pleasant in the first months. It can be used both at the table and in the preparation of food. It is recommended to serve the semi-mature Caciocavallo Palermitano at room temperature, to ensure that it releases its fragrance and, above all, its aroma to the fullest.