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Caciocavallo aged in wine marcs
The Caciocavallo aged in wine marcs is cheese covered with marcs of Piedirosso with an irresistible taste. The best quality of milk and 6 months of seasoning give it a spicy taste that conquest everyone after each tasting and can be enjoyed on any occasion.
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Tradition
Lattari Mountains are the backbone of Sorrento Peninsula. It is a charming place with lots of paths for treking, it offers the opportunity to walk through breathtaking landscapes of Amalfi Coast.
In Roman times, Lattari Mountains were part of Regio I Latium et Campania and were the sad theater of the battle that ended the greek-Gothic war, which faced the Byzantine general Narsete and the last Ostrogoth king Teia.
The territory was already appreciated by the Romans for the fertile soil, and the suitable space for breeding. Among the various municipalities that fall within this context we find Sant'Egidio del Monte Albino called "Gate of the Amalfi Coast" because it is the first country on the road to the pass of Chiunzi, moreover in Roman times it was related to the cult of the God Sarno, as reflected in the representations of a marble fountain found among the remains of a country manor.
In the Middle Ages this villa was converted in the Benedictine monastery dedicated to St. Gilles, the French name of Sant'Egidio, and it became part of "Nuceria sottana" (lower) as the University of Sant'Egidio.
The agricultural tradition is still very strong and deep, and it offers numerous products of absolute quality such as many renowned sheep cheeses. They differ for the breed of sheep from which milk is obtained, the geomorphological and weather conditions of pastures where sheeps graze and the production techniques. To these factors are added the various types of seasoning and eventual refinement. The chain of Lattari Mountains has a lot of caves used as natural seasoning cells, able to donate to cheese a characteristic flavour impossible to replicate elsewhere, thanks to their inner microclimate and the presence of unique moulds and bacteria.
#History #Tradition #Gooty
Data sheet
Origins | Campania |
Place of production | Sant'Egidio del Monte Albino (SA) |
Producer | Caseificio "Aurora" |
Classificazione | Seasoned cheese with compact pasta. |
Seasoning | Minimum 6 months in wine marcs of Piedirosso. |
Storage | Vacuum-packed it keeps in the refrigerator at a temperature between 3° and 4° C. |
Ingredients | Raw milk, rennet, salt. |
Characteristics | It is a cheese with pale yellow pasta and spicy flavour with hints of wild berries typical of Piedirosso wine. |
Food combinations | Two traditions together, the cheese of the Lattari Mountains and Piedirosso, typical local wine with a long history, makes a high quality product. The hints of red fruits of the marcs enhance even more the flavour of high quality milk. Great to be consume |