Cheesella
What happens when two spectacular cheesemaking traditions meet? When legendary mozzarella (made with buffalo milk) is literally preserved in the rich, stretched-curd cheese of Caciocavallo? Essentially, when buffalo and cow’s milk stretched-curd cheeses marry? Fresh and aged? One answer: the novelty of the early years of this decade: the fabulous CHEESELLA.
A novelty with over 200 years of history behind it.
(Re)discovered by Guffanti!
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Characteristics
Region
Milk Origin
Appearance
Pale, pale, and unevenly distributed due to the different pulps contained within.
Skin: Straw yellow.
Taste
Lactic, persistent and with buttery notes
Pairings
White wines or light beers. Red tomato jam. Rye bread, artisanal breadsticks.
Technical specifications
| Milk Types | Buffalo, Cow |
|---|---|
| Milk | buffalo and pasteurized cow |
| Processing | artisanal |
| Cheese paste | spun |
| Salting | dry |
| Seasoning | minimum 10 days |
| Fat | 27% Mgss |
| Weight | 600 – 0, 700 kg |
| Dimensions | Diameter 9-12 cm |
| Producers | Campanian cheesemaker |
| Whole Cheese Code | 0907588 |
| Cutted Cheese Code | 0907602 (1/2 forma) |
