New
The product
Crema Cacio e Tartufo
Pecorino and white truffle cream produced by CAO, with a refined and elegant tas
Code:
31549
Country of origin:
Italy - Sardinia
Weight:
200 g approx
Minimum order:
1 piece
| Description | Cheese cream made with pecorino and ricotta, enriched with white truffle |
|---|---|
| Appearance | Smooth and velvety, white in color with the presence of white truffle, of which some pieces are noticeable mixed into the cream |
| Taste | Both bold and refined, thanks to the presence of truffle combined with Pecorino Romano DOP |
| Curiosity | The entire production of C.A.O. Formaggi is exclusively derived from the transformation of sheep's milk. The milk cycle is carefully monitored at each stage and adheres to high quality standards |
| Our selection | C.A.O. Formaggi is a cooperative society composed of 700 members, founded in 1966. The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced on their respective farms and to stand out in the production of exquisite cheeses with high-quality standards |
| Suggestions | Ideal for filling crostini and bruschetta, but especially paired with pasta, preferably long types like spaghetti, fettuccine, and tonnarelli |
| Ingredients | Pecorino cheese 75,5% (SHEEP'S MILK, salt, rennet), water 15%, ricotta (whey from SHEEP'S MILK) 7,5%, truffle 1,5%, 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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