The product

Narangi - Canestrato all'arancia

Mixed milk cheese, flavored with Sicilian orange peel
Sku:
30964
Country of origin:
Italy, Sicily
Type of Milk:
Sheep's milk, Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
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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

Caseificio Passalacqua - Castronovo di Sicilia (PA) - Sicily

Selected because

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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