The Caciocavallo scamosciato (aged) from Milk Coop is produced with cow's milk from the Irpini and Sanniti pastures and the skilled hands of Master Cheesemaker Pasquale Nigro. It is one of the best Irpini caciocavalli made with purely artisanal techniques. Milk Coop's love for animals is reflected in the quality of the product: the cows are left to roam freely, feeding on what nature offers them. Made by curdling, the caciocavallo scamosciato is aged for a period ranging from 3 to 6 months. Since no artificial preservatives are used in the processing, the aging takes place in ventilated rooms with controlled temperature and humidity.
Costs of £40.16, free from £249.40
The Caciocavallo scamosciato (aged) from Milk Coop is produced with cow's milk from the Irpini and Sanniti pastures and the skilled hands of Master Cheesemaker Pasquale Nigro. It is one of the best Irpini caciocavalli made with purely artisanal techniques. Milk Coop's love for animals is reflected in the quality of the product: the cows are left to roam freely, feeding on what nature offers them. Made by curdling, the caciocavallo scamosciato is aged for a period ranging from 3 to 6 months. Since no artificial preservatives are used in the processing, the aging takes place in ventilated rooms with controlled temperature and humidity.
