Caciocavallo a Palla

Ingredients: Cow’s Milk, Pasteurized Milk Cream, Lactic Ferments.

ORGANOLEPTIC Characteristics:

  • Color: Yellow
  • Taste: Mild and Delicate
  • Odor: Pleasant and Light
  • Consistency: Homogeneous

Description: Homogeneous, soft and compact paste, sweet taste that preserves over time, no crust if the cheese is consumed fresh, thin and smooth when it starts to mature.

Internal aspect: The structure of the dough is quite elastic, not very hard and even less crumbly; compact and without holes, with a white color tending to a more intense straw yellow towards the outside and less inside.