The product
Caciocavallo Irpino Stagionato in Grotta
Artisanal cheese produced with pasteurised milk from Irpinia, matured in caves
Code:
25200
Country of origin:
Italy - Campania
Type of Milk:
Cow's milk
Weight:
2 kg approx
Minimum order:
1/2
| Description | Caciocavallo produced with pasteurised 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 | Cow MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 2 kg approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1314 kJ / 314 kcal Fat: 22 g of which saturates: 14,3 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 Basilicata region) in the town of Calitri, at an altitude of 700
meters above the sea. Since June 2001 the company has started producing cheeses with local milk: the dairy is managed by the family Di Cecca
with the aim of promoting the local products. The cheesemakers are two brothers in law, Giovanni Di Roma e Luigi Di Cecca: "we collect the milk
everyday from local farmers and everyday we produce our cheeses" they told us. The caciocavallo is produced following the traditions of South of
Italy and the affinage takes place in ancient natural caves, made by stone and tuff located near the town of Calitri. Thanks to the expertise that
Giovanni and Luigi developed in long years of activity, many awards have been assigned to their cheeses.
