The product
Caciocavallo Pascolino
Small caciocavallo aged for at least 30 days
Code:
25208
Country of origin:
Italy - Campania
Type of Milk:
Cow's milk
Weight:
2,4 kg
Minimum order:
1 piece
| Description | Whole pasteurized cow's milk from diverse breeds such as Brown Swiss, Holstein Friesian, Jersey, Pinzgauer, and Black Slavonian |
|---|---|
| Appearance | Typical pear shape with a small head. The color of the paste is golden straw-yellow, thanks to the pasture feeding and the high beta-carotene content of the fresh grass |
| Taste | It offers hints of fresh grass, pasture, cooked butter, and toasted fruit |
| Maturing | At least 50 days |
| Curiosity | The milk used comes exclusively from 16 small farms located in the Piana di Volturara Irpina (AV), where the animals graze for 9 months of the year and are fed with hay produced on the farm for the remaining months |
| Our selection | The D&D Dairy exclusively processes milk from local cows, raised in the heart of Irpinia and Lucania, preserving all the authenticity and flavor through a slow and natural aging process in ancient caves |
| Suggestions | This cheese can be grated over fresh pasta dishes, but it can also be served with red fruit jams or "impiccato": in this case, it is hung above a burning brazier and allowed to melt slowly. It is excellent spread on bread right in front of the guests |
| Ingredients | MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,4 kg |
| Packaging | Bulk |
| Storage Conditions (unpacked products) | Keep at +4°C/ +8°C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 22 g of which saturates: 14,3 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.
