New
The product
Crema Cacio e Pepe
Pecorino cream produced by CAO with a bold yet balanced flavor
Code:
31548
Country of origin:
Italy - Sardinia
Weight:
200 g approx
Minimum order:
1 piece
| Description | Cheese cream made from a mix of pecorinos and sheep ricotta, with the addition of black pepper |
|---|---|
| Appearance | It has a smooth and velvety appearance, with an ivory white color and the presence of visible black pepper grains |
| Taste | In the mouth, it is sweet and convincing, with a well-balanced combination of salt and pepper |
| Curiosity | The entire production of C.A.O. Formaggi is exclusively derived from the processing of sheep's milk. The milk cycle is carefully monitored at every stage and adheres to high quality standards |
| Our selection | C.A.O. Formaggi is a cooperative society made up of 700 members, founded in 1966. The cooperative was established with the aim of bringing together a group of farmers to process the milk produced on their respective farms and to stand out in the production of exquisite cheeses with high-quality standards |
| Suggestions | Cette crème cacio e pepe est idéale pour la préparation de pâtes fraîches, de préférence des fettuccine ou des paccheri qui absorbent bien la sauce et la mettent en valeur bouchée après bouchée |
| Ingredients | Pecorino Romano PDO cheese 50% (sheep's MILK, salt, rennet), other sheep cheeses (sheep's MILK, salt, rennet) water 15%, ricotta cheese (whey from sheep's MILK) 7,5%, melting salts E450 (0,5%) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g approx |
| Packaging | Packaged in a glass jar |
| Storage Conditions (packaged products) | Keep at +1 °C/+4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1103 kJ / 266 kcal Fat: 22 g of which saturates: 15 g Carbohydrate: 1 g of which sugars: 1 g Protein: 16 g Salt: 2 g Typical value per 100 g |
The producer
CAO Formaggi - Fenosu (OR) - Sardinia
Why we chose them
CAO Formaggi - the Italian acronym for Cooperativa Allevatori Ovini, meaning Sheep Breeders Cooperative - is a Cooperative composed of 700
members, that was founded in 1966 in the province of Oristano.
The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced in the respective companies in
order to create a distinguished production of delicious cheeses with high quality standards. The farmers' union also intended to enhance and
recognize the work and characteristics of the sheep milk heritage of the territory.
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