Cosacavaddu Semi-Mature Cheese from Sicilian Organic Ariculture
Organic semi-mature cosacavaddu is a Sicilian specialty, typical of the southeastern part of the island, for this very reason it is also called “cacio ibleo.” The production area is, in fact, on the mountainous plateau of the Monti Iblei, a southeastern area of Sicily.
It is a semi-matured string cheese made from cow’s milk, which has a strong and persistent taste on the palate. Aging ranges from 2 to 6 months and takes place in cool, ventilated places. Once the seasoning is over, we have it portioned and vacuum-packed to ensure its freshness and wholesomeness.
The parallelepiped shape of the Hyblean cosacavaddu is made through the use of wooden, rectangular container shapes called “mastredde.” A typical dairy product of the province of Ragusa now known and appreciated everywhere. The recommended temperature for storing organic semi-seasoned cosacavaddu is +4°C.
Raw cow’s milk*, salt, rennet
*From organic farming
ORIGIN OF MILK: ITALY
The weight may be subject to slight fluctuations.
The production lot and minimum shelf life will be indicated at the time of shipment.
Produced and packaged for GE.IM.A. Ltd.
in the factiory in C.da San Giacomo (RG) – Sicily – IT
Nutritional values per 100 g of product
|Energy||376 kcal/1563 kJ|
|of which saturated fatty acids||22 g|
|Of which sugars||0 g|