Seasoned Caciocavallo

Description - Matured cheese made entirely with raw whole cow's milk, collected in the pastures of the Cilento, Vallo di Diano and Alburni National Park. Aged for no less than 6 months, Caciocavallo assumes, with the passage of time, an almost spicy taste, whether made with veal or kid rennet. In the latter case the hint of spicy is more marked.
 
 Ingredients - Milk, salt, veal or kid rennet
 
 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 - to be enjoyed alone or to accompany cold cuts, vegetables or vegetables. It is perfect for gratinating, for perfecting rice and pasta, creating a truly appetizing cream. Grated and sautéed, it is perfect for waffles and cheese baskets!