Caciocavallo fiaschetta affumicata

Classic cheese from Puglia region, characterized by the unmistakable  semi-hard and dark brown paste and structure.

Organoleptic characteristics

Aspect and texture
Rind is smooth , thin , brown
Taste
delicate up to three months, spicy three to twelve months
Serving suggestions
Bodied red wines , vegetables and pickles

Technical characteristics

Milk
cow's and pasteurized
Production method
spun dough
Paste
half hard
Salting
dry
Ripening
3 - 12 months
Production period
all over the year
Fats
44% Mgss
Weight
about kg 2,5
Dimensions
cm 20 x cm 15
Producers
Farmers form Puglia
Codice forma
n.d.
Codice tagliato
n.d.

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