Campì

Campì

Aged, spicy buffalo cheese

Similar to caciotta soft cheese, this buffalo raw curd cheese has an irregular spherical shape, and a rough, thin rind. It is made with four different types of herbs and spices (chilli, fennel seeds, black pepper), which can be seen in the rind. The paste, which is medium hard and yellow in colour, is marked by the herb or spice. Tiny, sparse holes. Delicate aroma of milk characterised by the flavour of the herbs or spices that are clearly perceived.

Technical specifications

Spiced buffalo milk cheese
Milk used Whole pasteurized buffalo milk
Rennet Liquid calf rennet
Spices type Black pepper, chili pepper, fennel seeds
Paste type Soft, characterized by the spices
Ageing Minimum 60 days
Shape and dimensions Cylindrical, 16 cm diameter, 9 cm edge height
Weight About 1,6 kg
Pieces per case 2
Shelf-life 60 days
Storage temperature From1°C to 6°C

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