Creamy Cacio on a plate “Cacio Sburrante al piatto”
It cannot be defined a pecorino because it is made with sheep and cow milk (50% sh. + 50% c.); therefore, it is defined as mixed or two-milk cheese.
Not everyone knows that “cacio” (colloquial for cheese) comes from the Latin“caseum” (cheese). Over time it has turned into caxo, then became casio, cascio, and finally turned into càcio.
Another origin of the name “formaggio” (cheese) derives from the Greek “formos”, which was the wicker basket in which curdled milk was placed to make the cheese and also give it its shape. The Greek “formos” then became the Roman “forma” which eventually turned into “fromage” (old French). Today the Italian word for cheese is “formaggio” which derives from the French “fromage”.
During the cheese making process of this cheese, the curds are split into big chunks, known as “walnut-hazelnut” sized splitting. The cheese is particularly creamy thanks to the size of the curd chunks and type of enzymes used.
Pasteurized sheep MILK, live milk enzymes, rennet, and salt. ALLERGENS: MILK and MILK protein
It is a very delicate cheese so we advise trying it as it is, its sweetness will also make a pleasant contrast to tasty cold cuts. It is also great with vegetable casseroles because it tends to melt and become slightly stringy.
Goes well with any light and non-aromatic white wine which and with light delicate and young red wines.
Unit of measurement
Without wrapping, comes in a plate.
Weight per piece
Approximately 1.5 Kg.
Pieces per box
from 0°C to +4 °C
Refrigerated from 0°C to +4°C
Product life in sealed package
Minimum order quantity
Valori nutrizionali medi
per 100 gr di prodotto
Verifica le disposizioni del tuo comune.