Caciocavallo of Ciminà Calabria
Caciocavallo produced on a calabrian farm located in the pre-aspromontana area in the province of reggio calabria. The cows of pezzata breed, goats and sheep grazing freely in the fields give origin to a particularly tasty and fragrant milk. The cheese factory inside the farm produces caciocavallo exclusively with the milk produced by its own livestock.
The manual production with raw milk and the natural seasoning of the caciocavallo are essential steps and unchanged for centuries so that this product has been included among the slow food presidia as the only Calabrian caciocavallo.
The seasoning is about 90 days.
ingredients: cow's milk, natural rennet, salt.