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Caciosalame
- 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
€12,50 – €24,00
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.
| Weight | N/A |
|---|---|
| Package weight | Slice approx 300-400 g, vacuum package approx 900 g, vacuum package slice approx 300-400 g, whole approx 900 g |
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