The product
Caciocavallo di latte di Bufala
Spun cheese made from raw buffalo milk matured 30 days
Code:
21087
Country of origin:
Italy - Tuscany
Type of Milk:
Raw Buffalo's milk
Weight:
1 kg approx
Minimum order:
1 piece
| Description | Raw milk obtained from proprietary buffaloes reared in Maremma and self-produced whey |
|---|---|
| Appearance | The rind is thin and elastic, the paste is compact, ivory white |
| Taste | Sweet and lactic, pleasant hints of yogurt and cooked butter |
| Curiosity | Raw milk obtained from proprietary buffaloes reared in Maremma and self-produced whey |
| Our selection | We chose La Maremmana because it guarantees a very short supply chain and is a beautiful example of circular economysustainability in all fields: the biogas plant transforms cereals, livestock and dairy processing wastes into energy; the cultivation of cereals is aimed at feeding the buffaloes; all the milk produced by the stable is processed; animal welfare is placed at the centre, together with that of the staff and of the environment |
| Suggestions | Delicious natural, also perfect in the kitchen to make gratings, dissolved in fondue as a condiment or to keep a main course; from try also on |
| Ingredients | Buffalo MILK, natural whey, salt and rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Refrigerate at +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1825 kJ / 440 kcal Fat: 37,3 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
Caseificio Inno al Sole La Maremmana is located in a 1800 farmhouse in southern Tuscany, in the province of Grosseto. The farm and dairy are
managed by Guido Pallini who took over his family business several years ago. The dairy uses only buffalo milk of its own production which is
processed by an expert cheesemaker, Francesco Fasulo, who comes from the cradle of mozzarella production, Battipaglia. The buffaloes are raised
free-range and are fed with cereals and fodder mostly produced by the company itself. Environmental sustainability and circular economy are two of
the keywords for the business model of La Maremmana: they have a biogas plant powered by manure, exhausted whey and dairy waste. In addition,
they employ sod-seeding, a conservative agriculture's technique based of any kind of mechanic of the soil
