Aged italian Cheese from cow’s milk: discover Cacio del Po!
Cacio del Po is an aged cheese – 60 to 120 days – made with cow’s milk: it has a sweet taste and a bitter aftertaste. Among aged cheeses of the territory, Cacio del Po is one of the youngest of the traditional cheeses of the Piacenza Food Valley.
It is a semi-cooked cheese, made in Monticelli d’Ongina area in the province of Piacenza. The taste is very lactate, sweet with a slightly bitter aftertaste. To be enjoyed in cubes or in your stringy preparations. Although cacio del Po is one of the “youngest” cheeses of the Piacenza’s tradition, it immediately met with great success, being used in the most renowned restaurants in the area.
The Borgonovo Dairy is over 100 years old and produces Grana Padano DOP, butter, ricotta and typical cheeses.
Milk, rennet, salt
Milk origin: Italy
Suitable for: (eg vegans, vegetarians …)
|Average values||100 g||single piece|
|kJ /kcal||1668 kJ/ 396 kcal|
|of which saturates|
|of which sugars|
Conservation method: Store in the fridge, from 0 to + 4c °
Can be frozen: NO
Short-term fresh product: NO (from 90 to 180 days)
weight: average of 500gr