Typical cheese produced all year round at regional or local level (smoked) from cow's milk raised to grazing or fixed stabing.
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Typical cheese produced all year round at regional or local level (smoked) from cow's milk raised to grazing or fixed stabing. It is obtained from the acid-tastemic coagulation of pasteurized milk or termed, whole with natural acidity, added natural seroinnesto; additive of liquid calf and sometimes of caglio in small pasta. Cotta pasta and yarn processed manually or semi-mechanically, sometimes subjected to smoking and salt for dipping in brine; average protein-type maturation ( 1 month) or slow protein-lipolytic maturation (12 months). It is a semi-hard paste product (1 month) or lasts (12 months), more or less intense straw yellow uniform. It has a thin, smooth crust of straw yellow or brown color (smoked).
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Black nitrile glove, latex-free, powder-free, textured on the fingers.
The particularity of the product is due to the milk of a breed that lives in the semi-braded state.
Caciocavallo is produced from cow's milk salt and garlic.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread.