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Caciocavallo stagionato

Caciocavallo Stagionato, or Provolone, is a semi-hard cheese obtained by processing only raw Italian milk to which animal rennet is added which determines its particular spicy taste. The seasoning varies from 3 to 6 months, depending on the size. The structure is consistent, not rubbery and very soluble on the palate. The rind is intact and shows signs of aging, yellow in various shades. Inside it is peeled or peeled, depending on the rennet used, pale yellow in color, more intense towards the outside. With an intense flavor, it is recommended to taste it sliced or in flakes accompanied by full-bodied red wines.

INGREDIENTS: Italian cow's milk, lactic ferments, natural salt and rennet.

Company
Caseificio S. Antonio di Paventa Giovanni &C.

The S. Antonio Dairy was born in 1967 as a small family-run artisan workshop in Sala Consilina (SA), in the heart of the Cilento and Vallo di Diano National Park.
In 1985, the helm of the company passed into the hands of the second generation of the Paventa family who put the hard work of father Giovanni and mother Vincenza to good use.
The quality of the products and the innovative processing techniques transform the small dairy into a dairy company of reference for the whole territory.
Today the third generation gives continuity to a story that speaks of courage, sacrifice and foresight that has lasted for over 50 years.
The Caseificio S. Antonio, in fact, still preserves the traditional mozzarella processing techniques and represents the right combination of tradition and innovation.

Categories
Food industry
Company
Caseificio S. Antonio di Paventa Giovanni &C.

The S. Antonio Dairy was born in 1967 as a small family-run artisan workshop in Sala Consilina (SA), in the heart of the Cilento and Vallo di Diano National Park.
In 1985, the helm of the company passed into the hands of the second generation of the Paventa family who put the hard work of father Giovanni and mother Vincenza to good use.
The quality of the products and the innovative processing techniques transform the small dairy into a dairy company of reference for the whole territory.
Today the third generation gives continuity to a story that speaks of courage, sacrifice and foresight that has lasted for over 50 years.
The Caseificio S. Antonio, in fact, still preserves the traditional mozzarella processing techniques and represents the right combination of tradition and innovation.

Categories
Food industry