Caciocavallo - Masseria Cinque Santi | Salento cheese

Caciocavallo - Masseria Cinque Santi | Salento cheese

Caciocavallo - Masseria Cinque Santi is a Salento cheese made from cow's milk, raw, whole, stretched curd, semi-cooked.

It is characterized by a pear shape with a short neck and head: it takes its name from the consolidated technique of maturing the product which is tied in pairs, "straddling" a support.

Over time, the thin crust becomes harder and changes color, from white to ivory to light yellow to hazelnut; inside the young (2-3 weeks) Caciocavallo - Masseria Cinque Santi paste is compact, buttery, with an aroma of cooked lactic acid, with a slightly sweet and mellow flavour.
As it matures, the paste becomes drier and harder, with an increasingly full, intriguing flavor, with growing spicy notes and a sharp and persistent aroma.

A first phase of the maturation lasting at least 60 days is carried out in a cool environment with relative humidity of 80%.
The product is then kept in cool, well-ventilated rooms until it is sold.

This is a Salento table cheese, used as a component of platters or grilled, as a second course but can also be used in the preparation of first courses that include creaming with cheese.

Pairings: not too aged and not too tannic red wines (Negroamaro and Primitivo)
Conservation : refrigerated environment at 12°C

N.B. By purchasing Caciocavallo - Masseria Cinque Santi, shipping times may vary of 2-3 days from the moment the order is concluded, as it is a fresh, handcrafted product.