Monteporo Spicy Caciocavallo - 800GR

Caciocavallo Piccante del Monteporo is a typical stretched curd cow's milk cheese. For the production of spicy Caciocavallo we use good milk from cattle farms in the pastures of the Monte Poro area. The milk from Mount Poro is pasteurized at a temperature of 70°C, ferments, liquid calf rennet and lipase are added to obtain spicy caciocavallo. Once broken into grains with a manual pusher, the pasta is left to mature in the stewing cell at 37°C, spun and worked by hand to give it its typical shape. Salting takes place by immersion in the brine tank and then transferred to the seasoning cell. To best appreciate the qualities of the product, we recommend storing it wrapped in food paper and consuming it at a temperature of around 20°C. Available in a size of approximately 800 GR.