A large number of writings witness the ancient origin of Caciucavaddu Palermitanu, which, already in 1412 was clearly distinguished from the “cow’s cacio cheese” in the price ceiling. In the following centuries it started to become more and more present on the tables of Sicilian aristocrats. Produced in the whole province of Palermo, the pasta filata Caciocavaddu Palermitano is made with the precious milk of the Sicilian indigenous cows, belonging mainly to the Cinisara breed. It may be used as a table cheese in the first 4 months, whilst it is a grating cheese with a more advanced ageing.
| Range |
Pasta filata cow’s cheeses |
| Product |
Caciucavaddu Palermitanu |
| Area of production |
Province of Palermo |
| Category |
Pasta filata cheese |
| Ingredients |
Whole, raw cow’s milk, salt, lamb or kid rennet |
| Shape |
Parallelepiped with square section and rounded off corners |
| Flavour |
Pleasantly piquant and persistent |
| Paste |
Straw-yellow in colour, compact or with small cracks |
| Rind |
Thin, smooth, golden-yellow in colour |
| Ageing |
180 days |
| Shelf life |
210 days |
| Sale unit |
Bulk |
| Size |
kg. 10 |
| Type of package |
Carton |
| Pieces x package |
1 |
| Cartons per pallet |
40 |
| Storage temperature |
+ 4/6° C |
| Transport temperature |
+ 4/6° C |
|
| Nutrition facts x 100 gr |
| Calories Kcal/KJ |
380-1580 |
| Protein |
g 30,1 |
| Carbohydrate |
g 0,8 |
| Fat |
g 28,5 |
| Calcium |
mg 1398 |
|
