Caciocavallo semistagionato siciliano
  • Caciocavallo semistagionato siciliano
  • Sicilian food,  excellent italian cheese for appetizers and also with a tasty flavor.
  • Sicilian food,  excellent italian cheese for appetizers and also with a tasty flavor.

SEMI-SEASONED CACIOCAVALLO CASEIFICIO MANGIAPANE - 1kg

SEMI-SEASONED CACIOCAVALLO CASEIFICIO MANGIAPANE - 1kg

The semi-seasoned Sicilian Caciocavallo of the Caseificio Mangiapane is produced and packaged on site.

Caciocavallo is a pasta filata cheese that is produced with raw Modicana cow's milk, salt and rennet.

Processing: raw whole milk coagulates in a tina with rennet in lamb or kid paste. Then wait for the curd obtained to ripen and then it is pressed and laid out in a trellis of reeds. The dough is then hung on a stick to facilitate the purging of the whey. The next day the pasta is cut into slices and placed in the container for spinning. Manually modeled it is placed in the wooden "tavoliere" where it will acquire the classic parallelepiped shape. After a short pause in brine, the forms are aged for 6 to 12 months.

The caciocavallo of the Sicani Mountains is produced from October to May, but it is possible to find them seasoned all year round. In addition, the Caciocavallo dei Monti Sicani del Presidio must have a minimum maturation of four months.

€22.50

The Modicana is a bovine breed present in Sicily for centuries and is characterized by a red coat, with shades from vinous to black (especially in males). They are bred in the county of Modica, from which the breed takes its name.

Its decline, which to date sees only 2000 specimens, is linked to the introduction of mechanical means, to the poor yield both in milk (3000 liters per year) and at slaughter (less than 55%).

The particular characteristic of Modicana is that it is extremely rustic: it manages to survive the torrid Mediterranean summers, feeding mainly on pasture (with an integration in the stable in periods when this is scarce).

Brada all year round, is hospitalized only for milking: like all wild cows, moreover, she gives milk only if at her side there is the calf. The milk produced is therefore rare and extraordinary: ideal raw material for Caciocavallo, one of the finest Sicilian cheeses. It could be defined as the ingot of the Sicani Mountains, for the parallelepiped shape and the intensely golden crust with advanced seasoning: the cheesemaker must have great physical strength and at the same time a goldsmith's touch to shape it. The final phase of spinning (called closure) must transform the dough into a perfect sphere that does not present any split.

The transition from sphere to parellelepipedo is obtained thanks to the help of the "mastredda", a wooden table on which the cheese is laid and shaped with the help of heavy pieces of wood.

For proper care of the corners and rounded sides of the form, the cheesemaker is forced to turn the form every 10, 30, 60 minutes for 6-8 hours.

MGP02
10000 Items

Data sheet

Weight
1 Kilogram
Product Type
Cheese
Shelf Life
6-8 months
Ingredients
Cow's milk Modicana

SEMI-SEASONED CACIOCAVALLO...

€22.50
  • Shipping Costs : Deliveries in Italy within 20 kg flat rate. Abroad to be agreed Shipping Costs : Deliveries in Italy within 20 kg flat rate. Abroad to be agreed
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  • SHIPPING TIMES Products are shipped in 5-7 days SHIPPING TIMES Products are shipped in 5-7 days
Mangia Siciliano