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Caciosalame
Stretched curd Cheese – filled with salami soppressata
- Cheese code: CSL
- Weight: approx 700 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: Raw cow(milk), whey inoculum(milk), soppressata salami (pig meat, salt, black pepper), salt, rennet
- Best before: 15 days
- Vacuum package: available
- Package weight (vacuum packed): approx 700 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 +8°C
- Not to be grilled
- Availability: all year round
- Origins of milk: Italy
- Origins of meat: Italy
- Made with raw milk
- Health Mark IT 14/060 CE
€13,90 – €27,80
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.
Nutrition facts:
|
NUTRITION FACTS SERVING SIZE (100 g) |
||||
| Energy value | 357 Kcal – 1494 kJ | |||
| Total fat | 26,0 g | |||
| Saturated fat | 14,0 g | |||
| Total Carbohydrate | 1,3 g | |||
| Sugars | 1,2 g | |||
| Proteins | 29,4 g | |||
| Sodium | 0,3 g | |||
| Weight | N/A |
|---|---|
| Package weight | Approx 700 g vacuum package, Whole approx 700 g, Slice approx 300-400 g, vacuum package slice approx 300-400 g |
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