Caciocchiato Semistagionato prodotto tipico del territorio lucano 1 kg. Formaggi a pasta filata online unique handcrafted piece

unique handcrafted piece

SERVING SUGGESTIONS Serve at 10°C

meats in general and aged cheeses

place them in a buttered oven dish alternating with slices of ham and cheese

make the hinterland between the provinces of Catania and Enna rich in steep pastures that have always been renowned for their fodder and the breeding of sheep and cows of different breeds such as the "pezzate"

Caciocchiato Semistagionato prodotto tipico del territorio lucano 1 kg. Formaggi a pasta filata online unique handcrafted piececheese of cow's milk with pasteurized pasta filata, traditional agri food product (PAT). typical cheese of campania characterized by consistent holes in the pasta filata. is distinguished by a slight spiciness that distinguishes it from caciocavallo. the forms are from 5 kg up to 10 kg. the maturation is not less than 5 months. The cows are bred in the wild on a plateau at 1000 m. altitude. The particular vegetation (dog rose, juniper, etc.) on which