{"id":11375,"date":"2023-02-15T13:22:24","date_gmt":"2023-02-15T12:22:24","guid":{"rendered":"https:\/\/www.anemosbio.eu\/prodotto\/cosacavaddu-semi-seasoned-organic\/"},"modified":"2023-07-12T16:53:37","modified_gmt":"2023-07-12T14:53:37","slug":"cosacavaddu-semi-seasoned-organic","status":"publish","type":"product","link":"https:\/\/www.anemosbio.eu\/en\/prodotto\/cosacavaddu-semi-seasoned-organic\/","title":{"rendered":"Cosacavaddu Semi-Seasoned Organic"},"content":{"rendered":"\t\t
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Cosacavaddu Semi-Mature Cheese from Sicilian Organic Ariculture<\/h4>\n

Organic semi-mature cosacavaddu<\/strong> is a Sicilian specialty, typical of the southeastern part of the island, for this very reason it is also called “cacio ibleo<\/strong>.” The production area is, in fact, on the mountainous plateau of the Monti Iblei, a southeastern area of Sicily.<\/p>\n

It is a semi-matured string cheese<\/strong> made from cow’s milk, which has a strong and persistent taste on the palate. Aging ranges from 2 to 6 months<\/strong> and takes place in cool, ventilated places. Once the seasoning is over, we have it portioned and vacuum-packed<\/strong> to ensure its freshness and wholesomeness<\/strong>.<\/p>\n

The parallelepiped shape<\/strong> 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<\/strong> now known and appreciated everywhere. The recommended temperature for storing organic semi-seasoned cosacavaddu is +4\u00b0C.<\/p>\n

Ingredients<\/h5>\n

Raw cow’s milk*<\/strong>, salt, rennet
*From organic farming<\/p>\n

ORIGIN OF MILK: ITALY<\/p>\n

Additional information<\/h5>\n

The weight may be subject to slight fluctuations.<\/p>\n

The production lot and minimum shelf life will be indicated at the time of shipment.<\/p>\n

Produced and packaged for GE.IM.A. Ltd.
in the factiory in C.da San Giacomo (RG) – Sicily – IT<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Certifications:<\/h5>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nutritional values per 100 g of product<\/h5>\n\n\n\n\n\n\n\n\n\n
Energy<\/td>\n376 kcal\/1563 kJ<\/td>\n<\/tr>\n
Fats<\/td>\n28 g<\/td>\n<\/tr>\n
of which saturated fatty acids<\/td>\n22 g<\/td>\n<\/tr>\n
Carbohydrates<\/td>\n0 g<\/td>\n<\/tr>\n
Of which sugars<\/td>\n0 g<\/td>\n<\/tr>\n
Protein<\/td>\n31 g<\/td>\n<\/tr>\n
Salt<\/td>\n2,9 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Weight\/Packaging<\/h5>\n

250 g<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Organic semi-mature cosacavaddu<\/strong> is a typical Sicilian cheese.
\nIt has a characteristic parallelepiped shape<\/strong> and the texture is that of a string cheese<\/strong>.
\nThe flavor<\/strong> of this Hyblean cosacavaddu is strong<\/strong>, with long persistence on the palate of all its seasoned notes.
\nThe maturation period is 2-6 months<\/strong>.
\nSold in a vacuum pack of about 250 g<\/strong>.<\/p>\n

CHARACTERISTICS:<\/strong><\/p>\n

\"Gluten<\/p>\n

 <\/p>\n

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N.B<\/strong>. For shipping this product, we recommend that you choose express shipping during checkout.<\/h6>\n

 <\/p>\n","protected":false},"featured_media":10851,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[165],"product_tag":[],"class_list":{"0":"post-11375","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-organic-cheeses","8":"first","9":"outofstock","10":"sale","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple","15":"add-to-wishlist-before_add_to_cart"},"_links":{"self":[{"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product\/11375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/comments?post=11375"}],"version-history":[{"count":5,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product\/11375\/revisions"}],"predecessor-version":[{"id":12503,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product\/11375\/revisions\/12503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/media\/10851"}],"wp:attachment":[{"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/media?parent=11375"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product_brand?post=11375"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product_cat?post=11375"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.anemosbio.eu\/en\/wp-json\/wp\/v2\/product_tag?post=11375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}