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.
Packaging specially designed to maintain the freshness of the products.
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- Italian Milk
Per 100g portion:
Energy: 1668 kJ/ 396 kcal
Carbohydrates: 0.3 g
Protein: 26 g
Salt: 1.5 g
The Cacio del Po has a cylindrical shape, with flat or slightly convex faces of 25-30 cm in diameter, 8-10 cm in height and a variable weight between 7-10 kg. Externally it has a smooth surface with a straw-yellow crust.
The paste has a compact appearance, the consistency is soft and elastic, the color is ivory white and it presents a medium, non-uniform eye formation. The eye formation, i.e. the small holes in the paste, depend on the climate in which the aging takes place, a cold winter inhibits the ferment and will have a small and light eye formation which, however, tends to widen with the heat.
- 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.