Cacio di Mucca e Cacio di Mucca affumicato
Cacio di Mucca is a stretched-curd cheese made from cow’s milk, available in two popular versions: a classic, natural version (known as “bianca”), and a smoked version. The latter is distinguished by its distinctive aroma, acquired through a natural smoking process that, according to tradition, may use ingredients such as wheat leaves.
Both types require maturation for at least a month, a period during which the cheese develops a soft consistency and a pleasantly sweet flavour.
The versatility of Cacio di Mucca makes it ideal for a variety of eating occasions: it is perfect enjoyed on its own, excellent as an ingredient in fillings and stuffings, or simply enjoyed heated on the grill.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Sweet yellow paste, compact and homogeneous, medium-thick rind, intense straw yellow in color, amber yellow when smoked
Flavor
Sweet and delicate
Pairings
Onion jam, green tomato, and rye bread
Technical specifications
| Milk | pasteurized cow's milk |
|---|---|
| Processing | artisanal |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | minimum 30 days |
| Production | The cheese is obtained by the acid-rennet coagulation of exclusively cow's milk. |
| Fat | 31% Mgss |
| Weight | 100 kg, 900 – 1 |
| Diameter | diameter 10-13 cm, lenght 15-18 cm |
| Producers | Campanian cheesemaker |
| Whole Cheese Code | 0907580 – 0907581 (smoked) |
| Cutted Cheese Code | n/a |
