Caciocavallo at zero kilometer approx. 550g -650g

Stretched curd cheese made from whole raw cow's milk. Soft cheese made only from whole milk from 0 km pastures located in Sila.
The cheese is left to dry in special ventilated rooms at a controlled temperature, max 12-13°C, with a low percentage of humidity.
• 10/15 days of maturation for semi-seasoned caciocavallo
• More than 20 days and up to 60 days for seasoned caciocavallo
Soft and varies crust with the days of maturation, white and creamy paste, very slight holes, pleasantly salty. The flavor of the cheese changes as the aging time increases The first few days the taste of the caciocavallo is particularly sweet and delicate, with a soft consistency of the paste . After 10 days, it changes its name to semi-seasoned Caciocavallo and begins to have a more decisive flavor and a texture that changes from soft to creamier. After about 60/90 days it changes its name again to Seasoned Caciocavallo and has a strong and pleasantly salty taste.
Ingredients: Cow's milk, rennet and salt.
Milk origin: ITALY
Allergens: Milk
Weight: from 550 to 650g
Expiration: Vacuum packed 180 days from the packaging date. Product intact 36 months.
NO PRESERVATIVES NO DYES
Digestible milk with a high percentage of vitamins, proteins and mineral salts.
Conservation method: Ambient temperature max 16/18°C°C Whole and/or portioned wheels.
Methods of use: The product can be consumed: "raw", as in the most typical Italian tradition; as an ingredient, in food preparations.
Average nutritional values per 100g of product
Energia       1501Kj    361Kcal
Fat              28g
of which saturated      18g
Carbohydrates      2.3g
of which sugars 0g
Proteine           26g
Sale                2.9g