DESCRIPTION
Caciocavallo scamosciato is made by simply adding rennet, lactic ferments and a little salt to cow's milk.
Since no artificial preservatives are involved in the production process, maturing takes place in ventilated cells with controlled temperature and humidity.
In order to obtain a tasty, ready-to-eat chamois caciocavallo, it is necessary to wait 3 to 6 months for ripening.
Perfect to be sliced and put on the table as it is or accompanied by other foods, the chamois caciocavallo can also be used to prepare baked recipes as well as the famous hanged caciocavallo. In fact, the typical way of eating it is cooked by hanging it over embers, so that it can slowly melt, layer by layer, and be spread on slices of toasted bread.
CONSERVATION
Store the product once the package is opened, in the refrigerator at a temperature of +4.
