Caciocavallo semi-cured
Semi-matured caciocavallo is a spun paste cheese of medium consistency obtained from the processing of only Italian cow's milk.
Due to a short drying, which goes from 7 to 20 days, it has a thin straw-colored skin. Internally it maintains the initial whiteness and the dough remains soft and compact.
Very delicate and pleasant on the palate, it is used in various recipes of traditional southern cuisine.
Cooked or natural, caciocavallo is an indispensable ingredient of our tables.
INGREDIENTS: Italian cow's milk, lactic ferments, 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
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.