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-|
Borgo dei Vinci's cheeses are produced with excellent quality milk comes from the pastures of Monte Poro, a plateau overlooking the Tyrrhenian coast of Calabria, near Capo Vaticano, an wild area with pastures characterized by a great biodiversity of herbs which give the cheeses a unique organoleptic characteristic. Excellent pecorino cheeses are produced here from November to May.