BEPPINO OCCELLI "CRUTIN" by CIRCA 300 GR
The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
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.
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.
Podolic caciocavallo is a noble cheese, consumed only at the table, usually at the end of meals. An advanced level of maturation (even five, six years) gives it a series of organoleptic qualities: complex aromas, grazing and stain, as well as an inimitable taste persistence.
Caciocavallo podolico Campania was recognized by the Ministry, at the initiative of the Campania region among the traditional Italian agri-food products.
The Caciocavallo Podolico Lucano is a spinning cheese made from the milk of sun cows hand-moved podolic cows only once a day.
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The “crutin”, a small cellar carved into the tuff, was the pantry of the peasants of Langa.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
It is a seasoned cheese with delicate and fragrant flavor and aroma.
Homogeneous consistency with some small leaf, straw yellow
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Cheese from millenary history, the king of Piedmontese cheeses.
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The Pulcinella box has meats and typical cheeses of excellent quality.
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Intense and rich cheese, it has a very compact pasta and faces a long seasoning.
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