The caciocavallo dei Monti Lattari is a cheese with a very popular origin.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
The caciocavallo dei Monti Lattari is a cheese with a very popular origin. The name comes from the ancient custom of hanging cheese, the cacio, in pairs, tied with a rafia loop, on horse of wooden sticks near focolare, to favor the formation of the external film and the subsequent seasoning.
It is traditionally produced with bovine milk of white breeds, and has a typical roundish-long shape with head and vegetable ligature.
The peel is thin, rather soft, the paste is with head and vegetable binding. The dough is yarn and can be smoked with wood fire or natural straw.
Seasoning lasts from 60 days to over 12 months.
The long-standing product, which is carried out in suitable areas or in caves, acquires the characteristic spicy, sometimes very accentuated.
Specific References
No customer reviews for the moment.
Pamigo is a traditional cheese belonging to the wide category of cheeses of the taste decided until spicy with the advancing of the seasoning.
Homogeneous consistency with some small leaf, straw yellow
The Antique Eccellenza Umbre are a line of cheeses that combines the ancient dairy art of Norcia and the most modern production techniques to give life to 100% Italian products, of excellent quality.
The smoked variant of the spizzico: ductile and suitable for any occasion.
Asiago cheese is a dairy product of cow's milk with semi-cooked pasta and a protected designation.
The Parmigiano Reggiano includes a unique and extraordinary journey for a thousand years
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with ginger.
sale
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The caciotto, given its seasoning and its spinning point, is an optimal cheese for hanging.
Homogeneous consistency with some small leaf, straw yellow
It is produced with only fresh milk of Agerola cows. These are cows whose milk yield is not exceptionally high, in fact the main feature lies in the quality of this cow's milk.
Gran Moravia is a hard cheese that constitutes a healthy and rich food of good nutrients
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Semi-seasoned cheese produced with pasteurized sheep milk.