The product
Caciocavallo di latte di Bufala
Small raw-milk buffalo caciocavallo
Code:
21087
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | A stretched-curd cheese made from raw milk obtained from buffaloes reared in a semi-wild state on the farm in the Maremma; matured for at least 1 month |
|---|---|
| Appearance | The rind is thin and elastic, the paste is compact, ivory white |
| Taste | Mild and lactic, pleasant hints of yogurt and cooked butter |
| Curiosity | High-quality raw milk obtained from buffaloes reared in a semi-wild state in the hills of Grossetto, in Maremma, and a very short supply chain that ensures the animals are fed almost entirely on home-grown cereals and fodder |
| Our selection | La Maremmana is a fine example of a circular economy that promotes sustainability in every aspect: the biogas plant converts waste grain, livestock manure and dairy processing waste into energy; the cultivation of cereals is intended to feed the buffaloes; all the milk produced on the farm is processed; animal welfare is a central priority, alongside that of the staff and the environment |
| Suggestions | Delicious on its own, it's also perfect for cooking for gratins, melted in fondue as a sauce, or for creaming a pasta dish; it's also worth trying on pizza |
| Ingredients | Buffalo MILK, natural whey starer culture, salt and rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +2°C and +4°C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1825 kJ / 440 kcal Fat: 37,8 g of which saturates: 26,7 g Carbohydrate: 0,88 g of which sugars: 0,88 g Protein: 25,37 g Salt: 3,29 g Typical value per 100 g |
The producer
La Maremmana - Principina Terra (GR) - Tuscany
Why we chose them
La Maremmana' is the name of the buffalo-milk mozzarella produced by the Inno al Sole Dairy, run by the young Guido Pallini. After gaining some
experience abroad in the world of finance, he decided to return to Tuscany to take over the family business founded by his father.
The Maremmana is a native cattle breed of southern Tuscany and northern Lazio, rustic and very hardy, with large lyre-shaped horns and a coat
with greyish hues. The farm was originally established to rear this beef cattle breed, but during the crisis of the 1980s, it became necessary to
diversify the business. Marcello Pallini, Guido's father, fell in love with buffaloes during a trip to Salerno - robust and intelligent animals - and decided
to reintroduce them to the Maremma. The Inno al Sole Dairy is situated in Principina Terra, a hamlet of Grosseto, and has been converted from a
19th-century farmhouse, 500 metres from the barn. It is flanked by the farm shop, separated from the production area only by a glass partition to
allow customers to watch the production process. Today, the barn is home to around 400 buffaloes, 250 of which are lactating, reared in free-range
conditions and fed on home-grown cereals and fodder. Guido has succeeded in breathing new life into a business that has been in the farming trade
for 200 years, back when transhumance was still practised in the Maremma.
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