Emigrant cheese

Description - Semi-cured cheese made entirely with raw whole cow's milk, collected in the pastures of the Cilento, Vallo di Diano and Alburni National Park, with a “clandestine” heart inside. Memory of the past, CacioEmigrante dates back to the times of our great-grandparents, who were forced to go overseas in search of work. Wanting to bring with them the flavors of home and their land, to overcome the strict American customs controls, they decided to "hide" the salami inside the caciocavallo.
 
 Ingredients - Milk, salt, rennet - CacioEmigrante Dolce (with sweet soppressata), Spicy CacioEmigrante (with spicy soppressata)
 
 Storage - at a temperature below 14 ° C, it has no expiry limits, because the seasoning process continues. If stored in the refrigerator, it is recommended to wrap it in a cotton cloth, so that it does not dry out excessively - It is recommended to serve it after keeping it at least 60 minutes out of the refrigerator, at room temperature
 
 Nutritional values per 100g of product - Energy 447.0 Kcal - 1.908.3 Kj; Fats 43,0 g of which saturated fats 28,9 g; Protein 14.9 g; Carbohydrates 0,4 g of which sugars 0,3 g; Salt 1.5 g
 Allergens - Lactose
 
 Pairings - to be tasted alone, to be served in appetizers or in cheese tastings, the important thing is that you are an admirer not only of cheeses and cured meats, but also of the stories that hide behind each product: our emigrants, in fact , have become true spreaders of the taste of our Territory, giving birth to a unique goodness, in which the typical flavor of caciocavallo marries and blends with the extraordinary aroma of salami.