Buffalo Caciocavallo 600g

Buffalo Caciocavallo

With buffalo milk from closed cycle breeding

Feed and hay produced on the farm

Among the first producers selected by AlPassoFood

Small buffalo farm in an unpolluted area,

true excellence of our territory

Buffalo caciocavallo

A semi-hard cheese that is produced with buffalo milk.

It is native to southern Italy, in particular the regions of Campania, Basilicata, Calabria and Puglia.

The cheese gets its name from its shape, which resembles a horse saddle, or “cavallo” in Italian.

It has a slightly acidic, nutty flavor and a firm texture that makes it suitable for grating or slicing.

Lazio buffalo cheese

Buffalo caciocavallo is a very popular cheese in Italian cuisine and can be enjoyed in different ways, for example as a topping for pizza or pasta, or in a sandwich with ham and rocket.

Due to its high fat content and richness, it is advisable to consume it in moderation.

Buffalo caciocavallo is an excellent example of the variety of unique cheeses that Italy offers.

Lazio hoax

Bufalino is made in the semi-wild state with its own feed.

The processing takes place in an artisanal way

• The buffalo milk is filtered to clean it of impurities. The filtered milk is coagulated in large basins.
• The caseins, milk proteins, precipitate to the bottom and, dividing from the liquid substances, create a pasty and spongy mass: the curd.
• The curd thus obtained is broken into lumps of a few centimeters, divided into large slices and left to drain on a steel table.
• When the curd is ripe, it is processed so that it becomes a white and elastic paste. Boiling water is added to the curd and mixed with a wooden stick. All under the expert eye of the master cheesemaker until the right consistency is obtained.
• The stretched curd must be sufficiently elastic, homogeneous and shiny. At this point you can proceed with the mozzatura. The processed pasta is "cut off", small quantities of pasta are detached by hand from a larger mass.
• The cutting is usually done by two people. The mozzarella thus obtained are put in a solution of water and salt in concentrations that vary from dairy to dairy.

At this point the Bocconcini Mozzarella di Bufala are ready to be wrapped and eaten.

Shipping of mozzarella

AlPassoFood optimizes shipping times by taking advantage of the 10-hour resting period of the Buffalo Mozzarella, which is necessary for its maturation.

Buffalo Mozzarella has a retention period of 5 days from production

During this time it manages to keep all its organoleptic characteristics unaltered thanks to a polystyrene packaging that allows it to resist humidity and thermal insulation.

Buffalo mozzarella is produced on the day it is shipped, completing its "maturation" on the go, in order to arrive at its destination, ready to be enjoyed in its full flavor.

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

HOW IS IT SHIPPED?

In the summer period, shipments are made only by refrigerated courier throughout Italy

In the winter period, shipments are made BOTH WITH "Patented Refrigerated Packaging" in 24/48H AND WITH "Refrigerated Courier". This service is only active in large Italian cities.

Deliveries in Rome and the Province are carried out only with our refrigerated vehicles

• PATENTED REFRIGERATED PACKAGING

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

Service active in the winter period to reach distant cities in a maximum of 48 hours.

• REFRIGERATED COURIER

We use the best refrigerated couriers, shipments are active throughout Italy in the summer period while in the winter period only in large cities. This allows us to get the products to their destination as soon as possible.

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 Giancarlo D'angelo Dairy, Monterotondo (RM) LAZIO