The product
Narangi - Canestrato all'arancia
Mixed milk cheese, flavored with Sicilian orange peel
Code:
30964
Country of origin:
Italy - Sicily
Type of Milk:
Sheep's milk, Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Thermised cow and sheep's milk flavored with peels of Sicilian oranges |
|---|---|
| Appearance | The paste is compact, ivory yellow coloured, with the evident presence of orange peels |
| Taste | At the nose it offers orange and Mediterranean notes; to the palate it is sweet, fresh, slightly sapid, pleasantly citrusy and well-balanced |
| Maturing | At least 30 days |
| Curiosity | The history of the dairy farm began in the 1980s, when Salvatore Passalacqua devote himself to milk processing, At the end of the 90's, the discovery of a small book dated back to 1936, entitled "Sicilian Cheeses", deeply affected his path. This press depicted all the known Sicilian cheeses, except one that was forgotten, which Salvatore decides to bring back to life. After some trials, Salvatore finally brought back to life a cheese that has become one of the cornerstones of Sicilian quality cheese making: the Tuma Persa. Today, thanks to an important and constant study and research activity, Salvatore creates the highest quality cheeses, suche as Narangi, capable of recalling the strong link with the land of production |
| Our selection | A cheese with a thin rind which celebrates the marriage of two sicilian icons: the Canestrato cheese and the oranges. Narangi is a registered trademark product of Caseificio Passalacqua |
| Suggestions | We suggest to taste it in a summer salad or as stuffing in burgers |
| Ingredients | Thermized cow's MILK, thermised sheep's MILK, salt, orange peels 0,6%, rennet, lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1592 kJ / 383 kcal Fat: 30 g of which saturates: 5,1 g Carbohydrate: 4 g of which sugars: 0,4 g Protein: 26 g Salt: 1,6 g Typical value per 100 g |
The producer
Caseificio Passalacqua - Castronovo di Sicilia (PA) - Sicily
Why we chose them
The history of the dairy farm began in the 1980s, when Salvatore Passalacqua, still young, abandoned the family tradition of baking to devote
himself to milk production and processing, with the aim of creating a new cheese that emerged from the traditional Sicilian schemes, but in respect
of genuineness. At the end of the 90's, the discovery of a small book dated back to 1936, entitled "Sicilian Cheeses", deeply affected his path.
This press depicted all the known Sicilian cheeses, except one that was forgotten, which Salvatore decides to bring back to life. The indication in
the book was to forget the cheese for a dozen days, taking advantage of the spontaneous fermentations that were created. After some trials,
Salvatore finally brought back to life a cheese that has become one of the cornerstones of Sicilian quality cheese making: the Tuma Persa. Today,
thanks to an important and constant study and research activity, Salvatore creates the highest quality cheeses capable of recalling the strong link
with the land of production
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