The product
Cilindro affumicato
Fresh smoked stretched-curd cheese produced in Puglia
Code:
24852
Country of origin: **
Italy - Apulia
Type of Milk:
Raw Cow's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Fresh smoked stretched-curd cheese produced in Puglia from local cow's milk |
|---|---|
| Appearance | The shape is cylindrical with compact and elastic paste, amber in colour |
| Taste | The scents of smoked mix perfectly to the delicate ones of milk, both in taste and in aromas |
| Suggestions | Excellent on its own, but also with fresh seasonal vegetables or used to enrich pasta dishes or sandwiches. Its smoky note also goes well with the sweet aromas of wood and spices in an aged whisky |
| Ingredients | Raw cow MILK, CURD (Pasteurized MILK, salt, ferments and rennet), salt , acidity regulator E330, enzyme coagulant. Smoked with fume of beech wood. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Packeged in a vacuum bag |
| Storage Conditions (packaged products) | Refrigerate between 0 °C and +4 °C |
| Instructions for use | Once opened, store in the fridge and consume within 2 days |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 941 kJ / 226 kcal Fat: 16 g of which saturates: 8 g Carbohydrate: 0,4 g of which sugars: 0,4 g Protein: 20 g Salt: 0,5 g Typical value per 100 g |
The producer
Artigiana - Putignano (BA) - Apulia
Why we chose them
Caseificio Artigiana was founded in 2001 in Putignano, between drywalls and Southern Bari's pastures under the will of Francesco D'Ambruoso, with
the aim to valorise and promote the gastronomic excellence of Apulian, by pointing on food, land of origin, sustainable development. Artigiana
processes only local milk, collected daily with own tankers from farms located in the Murgia area around Bari. Reliability, service, food safety are
combined with a process that follows the most traditional techniques of stretching curd, achieving excellent results! First prize at the Italian Cheese
Award in 2019, Cheese of the Year in Cremona from 2011 to 2013, second place in the San Lucio Trophy in 2010.
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