The product

Schiena d'Asino Giovane

Pasta cheese spun with the characteristic watermelon shape
Code:
25204
Country of origin:
Italy - Campania
Type of Milk:
 Cow's milk
Weight:
10 kg approx
Minimum order:
1/4
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Raw material Low pasteurized cow's milk
Appearance The crust is thin and straw-yellowish, the pasta is ivory white with an abundant and medium eye
Taste Sweet and lightly flavored with hints of milk and butter with good persistence
Maturing At least 90 days
Curiosity The Enterprise Di Cecca, located about 700 m. In the heart of Irpinia, launched in June 2001 its production and processing of milk. The management of the dairy is family-run, driven by the desire to exploit the resources of the irpine lands
More Information
Ingredients MILK, salt, rennet
Allergens Milk and products thereof
Other allergens Eggs and products thereof
Weight 10 kg approx
Packaging Whole wheel unpacked, frations thermoshrinked
Storage Conditions (unpacked products) Keep refrigerated between +4°and + 6° C
Storage Conditions (packaged products) Keep refrigerated below +4°C
Instructions for use Please remove crust before consumption
Paese di origine ingrediente principale Italia
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, very close to Basilicata, in the town of Calitri that is located at an altitude of 700 meters above the sea. Since June 2001 the company has started producing cheese with its own milk, using it mainly unpasteurised: the dairy is managed by the family Di Cecca with the aim of promoting the local products. The dairymakers 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" - Giovanni told us. The "caciocavallo" is produced with raw milk, taking in strong consideration the traditions that South of Italy had developed during the years for that type of cheeses. The affinage is something very particular, the touch that transforms a good cheese in a unique cheese. It takes place in millenials natural caves, made by stone and tuff, all around and under 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 creations, the last one in April at the Italian cheese Awards 2016.
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