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Cilento Caciocavallo cheese
Classic and irresistible cheese of the Campania tradition. Intense and balanced taste with hints of vanilla and taste persistence, it is made according to the ancient artisan tradition of the Vallo di Diano with raw milk from brown and spotted red cows. The artisan wisdom and the particular microclimate of Cilento give us a product of absolute value.
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Cilento is land of goats!
It is also a land of extraordinary landscapes, green pastures, clean air and exceptional cheeses. The territory that extends south of Salerno to the regional borders has inspired more than one ancient poet. Homer set here the meeting of Ulysses with the sirens, while the trusted helmsman of Aeneas, Palinuro, lost his life in the waters in front of the town that today takes his name, the pride of the Cilento coast.
A land of ancient origins rich in tradition and craftsmanship, especially as regards agricultural production, breeding and the transformation of raw materials into gastronomic products.
Data sheet
Full name | Caciocavallo cheese |
Origins | Campania |
Place of production | San Rufo (Sa) |
Producer | Erbanito Farmhouse |
Seasoning | Minimum 3 months up to 2 years or more |
Storage | Store in a cool, dry place. Once opened, store at a temperature between 4 °C and 6 °C. |
Ingredients | Cow's milk, rennet, salt |
Tasting | Appetizer, Caciocavallo hung on the embers with charcoal |
Formato | 1,4 kg |