Our cheeses

Caciosalame

SKU: V8 Category:
  • Cheese code: CSL
  • Weight: approx 900 g (a whole cheese)
  • Maturing period: one week
  • Ingredients of the outer cheese layer: 100% local, raw cow’s milk, whey starter, salt, rennet
  • Ingredients of the inner: Soppressata (typical salami of Alto Molise): pork meat, salt, black pepper granules. Free from preservatives and food additives.
  • Best before: 15 days
  • Vacuum package: available
  • Package weight (vacuum packed): approx 900 g (a whole caciosalame), approx 300-400 g (slices)
  • Best before (vacuum packed): 3 months after the date of package
  • Keep refrigerated: temperature between+2C° e +4°C
  • Not to be grilled
  • Availability: all year round

12,5024,00

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Description

Caciosalame is a relatively recent creation. Antonio Di Nucci made a Caciosalame for the first time in the 1960’s. His friend Augusto asked him to hide a Soppressata in a Caciocavallo so that it could be shipped to the U.S.A. as cheese. In the Museum of Transhumance, a family letter tells this story of Italian emigration and reveals how and for whom this cheese was created.

Features: caciosalame is a combination of cheese and cured meat (the Caciocavallo is wrapped round the Soppressata). It is around 20 cm. long and 8 cm. wide.

Serving suggestions: remove caciosalame from the paper or plastic bag and cut it into thin slices. Serve at room temperature. Keep it refrigerated in a plastic wrap.

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