CACIOCAVALLO SILANO D.O.P. FROM ABOUT 2,5 KG
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
It is a hard cheese that is ripe for about a year and a half.
It is a hard cheese that is ripe for about a year and a half.
The shapes are then refined in chestnut leaves that transform them and enrich them with a marked and exceptional taste. It also goes well with great Langa wines, but also with a large crafted dark beer.
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The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
Homogeneous consistency with some small leaf, straw yellow
The Stravecchio is an aged tome on fir-trees in traditional cellars.
The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
The grottone is a cheese made of milk from cows from selected farms within the “Regional Park of Matese”.
Semi-seasoned cheese produced with pasteurized sheep milk.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna on the left of the river Reno and Mantova on the right of the river Po.
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
The Beer Cop cheese is the first Italian cheese to have been produced and aged with beer.
Caciocavallo podolico means that particular variety of caciocavallo produced exclusively with the milk of Podoliche cows, in the traditional way and only in certain periods of the year.
Season for at least four months in the cellars of Valcasotto on wooden boards of the valley.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.