Cacio di Mucca and Cacio di Mucca affumicato

Spun paste cheese with cow's milk, there is both the white version and with natural smoking with wheat leaf.

Seasoned for at least a month, with a sweet taste and soft consistency.

Perfect if tasted as it is, it is used for fillings or heated on the plate. .

Organoleptic characteristics

Aspect and texture
Straw paste, compact and homogeneous, medium-thick rind of intense straw yellow color
Taste
sweet and delicate
Serving suggestions
onion jam, green tomato and rye bread

Technical characteristics

Milk
Pasteurized cow's milk
Production method
artisanal
Paste
stringy
Salting
in brine
Ripening
30 days minimum
Production period
The cheese is obtained by rennet acid coagulation of exclusively cow's milk, breaking the clot, maturing under whey, spinning and molding the pasta in the characteristic forms. Smoking with wheat straw.
Fats
31 g / 100 g
Weight
0,900 - 1,100 kg
Dimensions
diametrer 10-13 cm, lenght 15-18 cm
Producers
Dairyman breeder from Campania
Whole cheese code
0907580 - 0907581 (smoked)

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