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| Ingredients: | Raw cow's milk of 100 lto molisana, whey, salt, rennet, truffle |
| Weight: | Whole 800 g approx. |
| Sizes: | Whole 800 g about, half 400 g about |
| Maturing period: | Up to 3 months |
| Storage conditions: | Store in the fridge between 2C° and 4°C |
| To be consumed within | 6 Months |
Fresh Caciocavallo with Truffle of Agnone
€15.00
| Shipped in 1 - 3 days
| Ingredients: | Raw cow's milk of 100 lto molisana, whey, salt, rennet, truffle |
| Weight: | Whole 800 g approx. |
| Sizes: | Whole 800 g about, half 400 g about |
| Maturing period: | Up to 3 months |
| Storage conditions: | Store in the fridge between 2C° and 4°C |
| To be consumed within | 6 Months |
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Agnone Truffle Caciocavallo is a pasta filata cheese produced by the dairy from raw cow's milk with added
"brecciolino" of black truffle.
It is oval in shape with head, hard and thin rind of a straw-yellow color.
The paste is compact and homogeneous; the flavor is sweet and delicate.
Truffle Caciocavallo is of the "Fresco" type and is one of the most purchased pasta filata cheeses from Molise.
It is a much appreciated gift!
CURIOSITY.
Let's see what a pasta filata cheese is.
The technique that gives birth to pasta filata cheese originates in southern Italy. It is an artisanal and totally manual process that
allows the passage of milk from a liquid to a solid, yet stringy and malleable state, from which the different forms of
cheese.
The pasta filata can subsequently be processed by hand and:
Braided or agglomerated (to become "caciocavallo")
Mozzata (from here "mozzarella")
Stracciata (from "ragged")
Scamozzata (hence "scamorza")
MORE TRIVIA
What is hanging caciocavallo?
It is a cooking technique for caciocavallo cheese. It consists of slowly melting the caciocavallo over burning embers and then spreading it on a slice of bread or pizza. It is one of the most impressive Italian street foods. You can hang the fine caciocavallo with truffles or all the other variations.
Storage and tasting tips:
Storing cheese at the right temperature is essential to keep its organoleptic characteristics intact and appreciate the quality of the product.
Fresh cheeses should be stored in the refrigerator at 2° / 4 °C, while aged and semi-mature cheeses at temperatures between 8 / 10 °C.
Once the package arrives, take the cheese out of the package in which it is packed and store it in the refrigerator in a vacuum.
Consume it within the expiration dates indicated for the various types of cheese; The product in the vacuum should preferably be consumed within 60 days.
To fully enjoy its flavor and fully reveal its organoleptic characteristics, an hour before consumption,
the Agnone truffle caciocavallo cheese must be removed from the refrigerator, unwrapped and allowed to oxygenate.
Try it while enjoying good wine AE Tintilia
Product subject to Weight Drop.
| Ingredients: | Raw cow's milk from 100 lto molisana, whey, salt, rennet, truffle |
| Weight: | Whole 1.2 kg approx. |
| Sizes: | Whole about 1.2 kg, half about 600 g |
| Maturing Period: | Up to 3 months |
| Storage method: | Store in the refrigerator between 2C° and 4°C |
| To be consumed within: | 6 Months |
Nutritional Table
Average values per 100 g of product
| Energy | Kcal 257 kj 1070 |
| Fat | 18,0 g |
| -of which saturated fatty acids | 11,2 g |
| Carbohydrates | 0,6 g |
| -of which Sugars | 0,6 g |
| Protein | 23,2 g |
| Salt | 1,0 g |
pa-cc_tartufo_meta
Data sheet
- Origin
- Italy
- Ingredients
- Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet, truffle
- Region of Origin
- Molise
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