Cacio del Po'
Cacio del Po' is a cheese from Piacenza, aged from 60 to 120 days and portioned in pieces of 1 kg or more.
It is produced with raw whole cow's milk and its taste is very lactate, sweet with only a slightly bitter aftertaste.
This cheese was designed by the producers to give a quality alternative to Grana Padano.
The result is a tasty semi-cooked cheese, softer than Grana Padano, but not as tender as a caciotta.
He is defined as a "soft champion", an ally of many Piacenza chefs who use it to prepare tasty delicacies.
Cacio del Po' has a cylindrical shape with flat or slightly convex faces. Externally it has a surface with a smooth straw yellow rind.
The dough has a compact appearance, the consistency is soft and elastic, the color is ivory white and has medium uneven holes.
- From 60 to 120 days
- Production area
- Monticelli d’Ongina (Piacenza)
- Storage after opening
- Store with the original paper in the least cold compartment of the refrigerator.