Irpino Aged Caciocavallo 90 days

The milk is heated to a temperature of 37- 41 ° C, the selected lactic ferments or the whey-graft from the previous processing are added, natural kid rennet paste is used for coagulation. Maturing in the cave: 90 days.

100 g of aged caciocavallo provide 439 kCal (37.7 g proteins – 31.1 g fats – 2.3 g carbohydrates)

Nutritional label per 100 g of product:

Calories 439 kcal
Protein 37.7 g
Fat 31.1 g
Carbohydrates 2.3 g
Iron 0.30 mg
Calcium 860 mg
Phosphorus 590 mg

The milk is heated to a temperature of 37- 41 ° C, the selected lactic ferments or the whey-graft from the previous processing are added, natural kid rennet paste is used for coagulation. Maturing in the cave: 90 days.

100 g of aged caciocavallo provide 439 kCal (37.7 g proteins – 31.1 g fats – 2.3 g carbohydrates)

Nutritional label per 100 g of product:

Calories 439 kcal
Protein 37.7 g
Fat 31.1 g
Carbohydrates 2.3 g
Iron 0.30 mg
Calcium 860 mg
Phosphorus 590 mg