The product
Schiena d'Asino Giovane
Artisanal pasta filata cheese aged at least 3 months
Code:
25204
Country of origin:
Italy - Campania
Type of Milk:
Cow's milk
Weight:
10.5 kg approx
Minimum order:
1/4
| Description | Pasta filata cheese with a curious watermelomn shape; produced with cow's milk from Irpinia area, in Campania region |
|---|---|
| Appearance | The cheese has a watermelon shape; the crust is thin and straw-yellowish, the pasta is ivory white with medium eye |
| Taste | Sweet and slightly sapid, with milky and buttery notes, pleasantly long to the palate |
| Maturing | At least 180 days |
| Ingredients | Cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 10.5 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. 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 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.
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