Caciocavallo selezione

Caciocavallo selezione (selection) is a very important representative of spun paste dairy products group, originally produced in the southern of Italy. It is characterised by a pear basic shape connected to its head by means of a neck. Generally, raffia ropes are applied to its neck to hang up the product during the aging process. 

It has a  thin, smooth and uniform rind whose colour goes from straw yellow to intense yellow. Its peculiarity is its brief period of production; in fact, the milk is destined for the production of caciocavallo selezione (selection) only during the spring and the autumn seasons, when the cattle are out to pasture. The milk in this period is characterised  by high organoleptic and sensorial features, useful to produce a cheese of a strong spicy quality and an incomparable flavour.

Perfect as table dairy product or in side dishes and starters composition.

TYPE OF PRODUCT
Hard spun paste cheese obtained by acid-enzymatic coagulation by addiction of natural whey in cow’s milk. The aging process is from a minimum of 6 months to a maximum of 18 months. It has a net weight of 5 kg.

ALLERGENS
Milk and lactose naturally occur. Such substances may provoke intolerances and allergies in some sensitive and/or allergic people, as provided for in the Legislative Decree 8.02.2006 number 114 to implement the directives 2003/89/CE, 2004/77/CE and 2005/63/CE about the indication of the ingredients contained in food.

PACKAGING
All sorts of packaging are food compatibles, as required by the Italian and EU law.

Average nutrition values for 100 g.
ENERGY Kcal 307 – KJ 1259
TOTAL FAT 27 gr
SATURATED FAT 12 gr
PROTEIN 15 gr
CARBOHYDRATE 1 gr
SALT 0,8 gr