Truffle Caciocavallo Egg: Caciocavallo is a stretched curd cheese obtained by processing only Italian cow's milk, stuffed with truffles.
Weight: 1500 g
Cacio: milk, salt, rennet and lactic ferments.
Crushed summer truffle 2%: summer truffle Tuber aestivum, Vittad., Cooking water, aroma
Origin of milk: Italy
Name: Truffle Cheese Egg
Produced and packaged by:
Dairy S. Antonio di Paventa Giovanni & C.
Via S. Andrea, 24 - 84046 Sala Consilina (SA)
Type of product: Stretched curd cheese stuffed with truffles
Average nutritional values (per 100g of product):
Energy: 1.437 Kj
Fats 24 g, of which saturated 16 g
Carbohydrates 0.1 g of which sugars 0.1 g
Protein 32 g, Salt 0.9 mg
Conservation methods: Vacuum-packed product, do not pierce the package.
Store at 10 - 15 ° C
Shelf-life: 3 months from production