CasCavadd occhiato semistagionato

Ingredients: organic cow's milk, salt, natural grafting serum, vegetable coagulant complex without GMO suitable for the Jewish, Muslim and vegetarian diet.

Allergens: presence of milk (main ingredient).

GMO: derived from organic milk, it is GMO-free and is not affected by a labeling obligation as a derivative of GMOs (Regulation 1829-1830 / 2003 EC).

Intended use: for meals and grating.

PHYSICAL CHARACTERISTICS

Shape: it has a typical oval shape, with or without head, or spherical, and has grooves depending on the position of the ties.

Dimensions: diameter from 12 to 15 cm; height from 18 to 20 cm.

Weight: from 1.5 to 2.5 kg

Maturation: natural at a temperature of 15-22°C and humidity of 75-90% for at least 15 days.

Seasoning: over 60 days. Recommended for 4 months. Over 1 year for grating.

ORGANOLEPTIC CHARACTERISTICS

Appearance of the crust: thin and smooth pronounced yellow color, with mold if cave.

Pasta structure: it is compact with a slight white or straw-colored eye.

Color of the pasta: white or straw.

Characteristic aroma and flavor of the pasta: it has an aromatic, pleasant flavor, tendentially delicate and sweet when young, while it becomes spicy with advanced aging.

The presence of fat on the dry substance cannot be less than 38%.

Average nutritional facts for 100 g of product
Energy value	kcal 408 - kJ 1707
Total fat	30,6 g
of which Saturates	17,9 g
Carbohydrates	1,4 g
of which Sugars	1,4 g
Proteins	31,8 g
Fibers	0 g
Salt	1,2 g