The product
Caciocavallo Irpino Fresco
Young stretched curd cheese, produced with milk from Irpinia
Code:
25203
Country of origin:
Italy - Campania
Type of Milk:
Cow's milk
Weight:
2,3 kg approx
Minimum order:
1 piece
| Description | Caciocavallo produced with pasteurised milk coming from cows bred in Irpinia, a green area located in the southest part of Campania, very close to Basilicata |
|---|---|
| Appearance | The rind is thin and elastic, the dough is compact, light straw in colour |
| Taste | The taste is mild, with fermented notes and a pleasant aroma of honey; very long even if young |
| Maturing | At least 30 days |
| Curiosity | Today the origin of the name "caciocavallo" (literally "cheese horse") is still uncertain; according to some studies it comes from the word 'Kashcaval' used from Balkan populations for a similar cheese; a different hypotesis comes from the fact that the cheese matures hanging on a beam (in couples tied with a rope), remembering the act of riding a horse |
| Our selection | The management of the dairy is family-run and the cheeses are processed completely by hand with artisanal methods |
| Suggestions | Traditionally hanged on the grill so as to obtain a slow cooking; the cheese slowly softens on the lower side so as to be easily cut and spread on a slice of toasted bread. Very good natural, with dried fruit and honey, even a bitter one. Excellent for gratinating timbales of pasta, baked vegetables or melted in fondue with a knob of butter and milk to make gnocchi and paccheri irresistible. Delicious also in a risotto and an onion soup. Among the vegetables, the combination with artichoke, aubergine and yellow tomato is excellent. Also excellent on pizzas as an alternative or in addition to mozzarella |
| Ingredients | Cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,3 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep in a cool and dry place between +4 °C and +8 °C |
| Instructions for use | Please remove crust before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 22 g of which saturates: 15,2 g Carbohydrate: 1 g of which sugars: 1 g Protein: 28 g Salt: 1 g Typical value per 100 g |
The producer
Caseificio D&D - Calitri (AV) - Campania
Why we chose them
Di Cecca dairy is located in Campania, more precisely in Irpinia (an area close to the Basilicata region) in the town of Calitri, at an altitude of 700
meters above sea level. Since June 2001, the company has been producing cheeses with local milk: the dairy is managed by the Di Cecca family
with the aim of promoting local products. The cheesemakers are two brothers-in-law, Giovanni Di Roma and Luigi Di Cecca. "We collect the milk
every day from local farmers and every day we produce our cheeses," they told us. The caciocavallo is produced following the traditions of
Southern Italy, and the affinage takes place in ancient natural caves made of stone and tuff located near the town of Calitri. Thanks to the expertise
that Giovanni and Luigi have developed over many years of activity, their cheeses have received numerous awards.
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