The product
Caciocavallo Irpino Stagionato in Grotta
Artisanal cheese produced with raw milk from Irpinia, matured in caves
Code:
25200
Country of origin:
Italy - Campania
Type of Milk:
Raw Cow's milk
Weight:
2,4 kg approx
Minimum order:
1/2
| Description | Caciocavallo produced with raw milk coming from cows bred in Irpinia, a green area located in the southest part of Campania, very close to Basilicata |
|---|---|
| Appearance | The rind is thin, with a colour between earth and light gray; the paste is straw yellow, compact and with sparse holes |
| Taste | Intense, tasty and slightly spicy with fermented notes and cooked butter hints; extremely long to the palate |
| Maturing | At least 6 months |
| Curiosity | The cheese matures in ancient tuff and stone caves situated around the town of Calitri, where natural conditions of temperature and humidity create the perfect microhabitat to build a unique organoleptic profile in cheeses |
| Our selection | The management of the dairy is family-run and the cheeses are processed completely by hand with artisanal methods |
| Suggestions | Serve at temperature between 15° and 17°C to taste it better |
| Ingredients | Raw cow's MILK, salt and rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 2,4 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Store in a cool, dry place at a temperature of between +4 °C and +8 ° C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 22 g of which saturates: 15,2 g Carbohydrate: 1 g of which sugars: 1 g Protein: 28 g Salt: 1 g Typical value per 100 g |
The producer
Caseificio D&D - Calitri (AV) - Campania
Why we chose them
Di Cecca dairy is located in Campania, more precisely in Irpinia (an area close to the Basilicata region) in the town of Calitri, at an altitude of 700
meters above sea level. Since June 2001, the company has been producing cheeses with local milk: the dairy is managed by the Di Cecca family
with the aim of promoting local products. The cheesemakers are two brothers-in-law, Giovanni Di Roma and Luigi Di Cecca. "We collect the milk
every day from local farmers and every day we produce our cheeses," they told us. The caciocavallo is produced following the traditions of
Southern Italy, and the affinage takes place in ancient natural caves made of stone and tuff located near the town of Calitri. Thanks to the expertise
that Giovanni and Luigi have developed over many years of activity, their cheeses have received numerous awards.
