Caciocavallo with sweet dried pepper

Caciocavallo with sweet dried pepper

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Caciocavallo with sweet dried pepper

Caciocavallo di Bagnoli Irpino, produced from fresh milk from native cows Piacenza Mountains and of the Laceno plateau where they graze freely in a semi-wild state.

The maturation of approx 3/6 months. With its unique and intense flavor, slightly spicy.

available in the following formats:

  • whole form (approximately 1.8 kg)
  • half shape (about 0.9 kg)
  • 1 quarter wheel (approximately 0.45 kg)

Weight may vary slightly.

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Caciocavallo al Peperone Secco dolce

Tasted by

Simona

The Explorer

The secrets of the goodness and genuineness of this caciocavallo are easily revealed: the milk used is fresh, from native cows of the Piacenza Mountains and the Laceno Plateau where they graze free in a semi-wild state. The milk obtained is rich in essences of the pastures and precious nutrients, the processing is traditional with stretched curd and last but not least it is enriched with dried pepper from Bagnoli Irpino that the master cheesemaker adds in flakes when shaping the stretched curd by hand. The flavor is full and intense. Available in both 3-month and 6-month aged versions. Perfect for enriching your first courses.

The company Milk Coop produces different types of cheese and dairy products, among which the Caciocavallo with sweet dried pepper

The caciocavallo is obtained thanks to the processing of milk cow of indigenous breeds typical of Picentini mountains and ofLaceno plateau, the second instead obtained from cow and sheep milk.

The caciocavallo it is left to mature and, depending on the period elapsed, a suede caciocavallo o seasoned.

Being a stretched curd cheese with a delicate and intense taste at the same time. The caciocavallo it is perfect to be eaten alone or with other freshly sliced foods, or to be used in various types of culinary preparations.

The Caciocavallo with sweet dried pepper:

The particularity of caciocavallo with dried pepper of Milk Coop is in the high quality of the milk and in the completely artisanal processing methods. With an intense and slightly spicy flavor.

A company that has ancient roots, which has handed down the processing of milk from generation to generation.

It was 1800 when it all began. More than 200 years have passed since then and theNigro farm has been transformed into the Milk Coo Cooperative. Joining with 8 partners which confer daily for the production of the pecorino cheese the milk of Bagnolese sheep. In addition to pecorino, for the production of other types of aged cheeses And fresh the is used cow milk coming from Irpinia pastures And Samnites.

Years have passed but the philosophy has always remained the same: "maintain dairy processing as tradition dictates, always aiming to improve the ancient production techniques".

The milk of Cooperative Milk Coop comes from indigenous breeds from Campania, grown with the utmost respect for their nature. In the farms of the Cooperative the times and natural rhythms are respected. The animals are left free to choose from the countless wild herbs of their pastures. This biodiversity brings properties to the milk donated by them organoleptic And sensory really unique.

the suede cheesesseasoned And fresh products from Cooperative Milk Coop are seasonal to Km 0.

Weight 1,800 kg
storage

How long will it keep? See label
How is it preserved? Store in a cool, dry place away from light and heat

Ingrediants

Milk, salt, rennet, crusco pepper from Bagnoli Irpino. Produced with fresh milk from small farms of native Irpinia cows that graze freely in a semi-wild state

Nutritional values per 100 g

Energy Kj: 1540
Energy Kcal: 370
Fats: 26.40 g of which saturates: 18.20 g
Carbohydrates: 1,5 g of which sugars: 1,5 g
Fiber: 0.0 g
Protein: 31.6 g
Salt: 0.8 g

MilkCoop

Per esprimere Milk Coop andiamo subito al punto: qui il KM zero non è un ossessione o una moda del momento, qui è l’unica modalità possibile. La loro storia risale a più di 200 anni quando inizialmente fu creata l’Azienda Agricola Nigro, successivamente, unendo le forze 8 soci, si è trasformata in Coopertiva. L’obiettivo che si sono dati un obiettivo semplice e allo stesso tempo molto importante: salvaguardare la produzione di pecorino da latte della pecora Bagnolese la cosiddetta “Malvizza”.La Cooperativa oltre che la lavorazione di formaggi sia freschi che stagionati come il caciocavallo e la ricotta secca, tradizionali del territorio, afferendo ogni giorno il proprio latte vaccino di mucche che pascolano libere sui pascoli dell’Irpinia e del Sannio, territori vocati storicamente all’allevamento. Un altro aspetto fondamentale è tramandare le tradizioni e far ritrovare al consumatore sapori, aromi, gusti e genuinità del passato. In primis il latte da razze autoctone campane che racchiude in sé i profumi delle erbe spontanee tipiche dei pascoli del territorio che ritroveremo nelle nostre tavole. A maggior garanzia di qualità, l’associazione ha creato un proprio marchio ed un disciplinare di produzione e ne tutela il rispetto delle norme. Milk Coop sotto l’occhio vigile del Mastro Casaro Pasquale Nigro produce i propri prodotti con le antiche tecniche di lavorazione rispettose dei giusti ritmi che porteranno a produrre il “buon formaggio” vera e propria esperienze sensoriale e di gusto ormai rari da provare!

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