It is pasteurized at a temperature of 70° C, milk enzymes, liquid calf rennet and lipase are added to obtain the spicy Caciocavallo. Once it has been broken into grains with the manual spino whisk, the curd is left to ripen in the steaming room at 37° C, and is stretched and processed by hand to obtain its typical shape. Salting is done by immersion in the brine tank and it is subsequently transferred to the ripening room.
|Energy values||KJkcal||1801 433|
|Total Fats - Satured fats||gg||32,50--|
|Carbohydrate - Sugars||gg||2,50-|
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