Fresh Caciocavallo

Description - Semi-seasoned cheese made entirely with raw whole cow's milk, collected in the pastures of the Cilento, Vallo di Diano and Alburni National Park. Among the oldest and most well-known cheeses of Southern Italy, the name Caciocavallo originates from the habit of shepherds in transhumance to hang the Caci, tied in pairs, on the back of the horses.
 
 Ingredients - Milk, salt, rennet - natural smoking with wheat straw
 
 Storage - at a temperature below 14 ° C, it has no expiry limits, because the seasoning process continues. If stored in the refrigerator, it is advisable to wrap the Caciocavallo 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 322.1 Kcal - 1.375.0 Kj; Fats 23,2 g of which saturated fats 15,6 g; Protein 28.0 g; Carbohydrates 0.3 g of which sugars 0.1 g; Salt 0.7 g
 Allergens - Lactose
 
 Pairings - password: grill! Whether white or smoked, whether you prefer the classic version or the hanged one, this is the cheese for you! Do not forget that it is also perfect to prepare in the oven, perhaps accompanied by vegetables, for a second original.