The characteristic aroma and flavour of buffalo milk are enhanced by the ripening process, resulting in a tasty cheese with a distinctive texture: a smooth, hard rind and a fibrous, slightly melting paste.
Mature Caciocavallo Buffalo Cheese is a semi-hard cheese with spun dough obtained from the manual spinning of processed milk with the addition of natural whey starter, salt and rennet. The minimum ripening period of 120 days leads to the formation of the pleasant aroma and the characteristic but delicate flavour. The rind is hard, smooth, thin and shiny, with a white colour tending to golden yellow, while the consistency of the inner paste is compact, fibrous and slightly melting.
Pasteurised buffalo milk, natural whey starter, salt and rennet. Fat content min. 52% of dry matter.
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500gr – 750gr