|"CASCINELLO" of cow-buffalo is a green and tender cheese;it is got
coagulating the milk at the temperature of about 95°C., with the addition of
liquid rennet. The cheese is subjected to a series of manual and particular
pressings, in suitable moulds.
||Milk of cow-buffalo
|Shape: it depends on the drip: usually the size are of 115 g., 250 g., 500 g.
|FAT on the dry substance
|not inferior to 48%|
|Chemical composition and energetic value in 100 grams of product
|Water 55 g.,
Proteins 17,5 g.,
Fats(lipids) 21,5 g.,
Glucides 4,8 g.,
Iron 0,3 mg.,
Calcium 425 mg.,
Phosphorus 257 mg.,
Energetic Value 270 Kcal.
|it is indicated on the wrapping with the wording BEST BEFORE.
Usually 30 days after the day of production, for the green cheese.
When it is salted and on its way to the seasoning, can reach one year.
|Modality of maintenance
||to preserve at +4° C.
|Modality of consummation
||to consume from +15° C. to +18° C.