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Caciocavallo Bianco Caseificio Aversano

White Caciocavallo

The caciocavallo is another spun paste cheese. Even if we know not much about the historical origins of the spun paste cheeses, and about caciocavallo in this particular case  , some data can be traced from the literature. Some say that already the Romans  produced  a spun paste cheese shaped like a horse’s head from which, perhaps, the name caciocavallo (literally translated=cheese horse). Other say that the name comes from a Calabrian  ancient custom  to hang the two cheeses (caci) tied together with a  raffia ribbon , passing the string between the beams of the ceiling of the room where there was the fireplace, to dry and smoke them, hence the name “cheese on the horseback“

Caseificio Aversano Download Technical Sheet

  • Cow's Milk
  • Rennet
  • Salt

Packaging Type

  • Weight Piece:  800/1000g,  2000g

Product Presentation

  • Crust: Fine
  • Pasta: Compact buttery structure
  • Flavor: Aromatic, pleasant and delicate
                  Aroma smoke if smoked
  • Odor: Typical aromatic
                 Typical of smoking if smoked
  • Colore: Straw yellow;more load outside, less load inside
  • Consistency: Compact, elastic

Requisiti Fisico-Chimici

Valori medi ± Tolleranza

  • Umidità                               %    46.0 ± 2.0
  • Residuo Secco                  %    54.0 ± 2.0
  • Grasso stq                         %    25.0 ± 2.0
  • Grasso ss                           %    47.4 ± 2.0
  • Proteine: (N x 6,38)n        %    27.0 ± 2.0
  • Sale: (Na CI)                      %    1.0 ± 0.3

 Requisiti Nutrizionali

Valori medi calcolati su cento grammi di prodotto edibile.

  • Valore Energetico: 340 kcal / 1423 kj
  • Proteine: 27,6
  • Carboidrati: 1,20 g di cui zuccheri (Lattosio)1,20 g
  • Grassi: 25,0 g di cui Acidi Grassi Saturi 16,30 g
  • Sale: 1,0 g

 Requisiti Microbiologici

                                                                        U.M.           Valori obiettivo           Valori di rifiuto

  • E.Coli                                              ufc/g                   < 10                             >100
  • Staphilococcus aureus                 ufc/g                  < 10                             >100
  • salmonella spp                              ufc/25g              assente                       presente
  • Listeria monocytogenes              ufc/25g              assente                      presente
    ~ in 5 unità campionarie                
  • Inhibitory substances:                                                  Absent                        
  • Pesticide residues:                                                       Less than the directive
                                                                                              CEE 86/363 recepita con OM del 18/07/90
                                                                                              CEE 93/57 recepita con OM del 03/05/94
  • Residues of veterinary medicinal products:             Below the limits of the regulation CEE 2377/90 and subsequent updates
  • Heavy metals:                                                                Below the limits of the regulation CEE 1881/06 and subsequent updates
    Pb (mg/Kg)
    Aflatossina M1 (ng/Kg) 

Dir. CE 89/2003, 142/2006, 68/2007           Milk and derivatives

  • Minimum durability:           180 days from date of production
  • Storage temperature:          Between +4° C and +8° C