Fresh Caciocavallo with Truffle of Agnone | Molise.Store
Fresh Caciocavallo with Truffle of Agnone | Molise.Store
Fresh Caciocavallo with Truffle of Agnone | Molise.Store Fresh Caciocavallo with Truffle of Agnone | Molise.Store

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
Format: Half : about 600 g
Quantity

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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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