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Caciocavallo of Cow-buffalo

Caciocavallo is a cheese of spun dough.
Milk of Cow-buffalo
Shape: it has a spheroidal shape and the classical size is about 2000 g. around. Each couple is joined and hanging by a vegetable rigging, on horseback of a support.
FAT on the dry substance
not inferior to 50%
Chemical composition and energetic value in 100 grams of product
Water 50 g., Proteins 23,7 g., Fats(lipids) 15 g., Glucides 0,8 g., Iron 0,3 mg., Calcium 425 mg., Phosphorus 257 mg., Energetic Value 290 Kcal.
It is indicated on the wrapping with the wording BEST BEFORE. Usually caciocavallo can go in seasoning, clearly in places suitable for the purpose: the older seasoning, the better taste.
Modality of maintenance to preserve at +4 C.
Modality of consummation to consume from +15 C. to +18 C.

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