Cacio di Bufala stagionato

Spun paste cheese with 100% buffalo milk, aged in our cellars for 8 to 10 months, persistent but never aggressive flavor,

excellent for tastings if not too refined, very suitable as a flaky cheese with the maturing process.

Organoleptic characteristics

Aspect and texture
Light yellow paste, compact and homogeneous, medium thick straw yellow rind
Taste
Persistent but never aggressive flavor
Serving suggestions

wavy white wines, fig jams and wholemeal bread

Technical characteristics

Milk
Pasteurized buffalo's milk
Production method
artisanal
Paste
stringy
Salting
in brine
Ripening
minimum 6 months
Production period
The cheese is obtained by acidic coagulation of buffalo milk, breaking of the clot, maturation under whey, spinning and manual molding of the pasta in the characteristic forms.
Fats
39 g / 100 g
Weight
2,5 - 3,5 kg
Dimensions
length 20-25 cm, diameter 10-12 cm
Producers
Dairyman breeder from Campania
Whole cheese code
0907590

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