Caciocavallo di bufala

Aged cheese made by stretching the paste, teardrop shape made from pasteurized buffalo milk.

Organoleptic characteristics

Aspect and texture
spheroidal shape, white to yellow smooth rind
Taste
delicate aroma,sweet when the cheese is young. More intense advanced maturity.
Serving suggestions
White wine, lager beers. Red tomato chutney. Italian "ciabatta" bread

Technical characteristics

Milk
full fat, pasteurized water buffalo milk
Production method
artisanal
Paste
Smooth, soft, sometimes with small holes
Salting
in brine
Ripening
60 days minimum
Production period
all over the year
Fats
43% F-dm
Weight
about 3 / 4,5 kgs
Dimensions
diameter 20 cm
Producers
farmers from Bergamo area
Codice forma
n.d.
Codice tagliato
n.d.

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