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{"id":8040979465,"title":"Caciocavallo Picante","handle":"toonsbridge-dairy-cacio-cavallo-with-goats-rennet","description":"\u003cp\u003e\u003cstrong\u003eCaciocavallo Picante \u003c\/strong\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eOrigin: Made in our Dairy at Toonsbridge, Macroom, West Cork.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e€25\/kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, raw cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and it can develop a \\\u0026quot;piccante\\\u0026quot;, spicy flavour. \u0026quot;}\" data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003eWe make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, un-pasteurised cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and the cheese develops a spicy \"picante\" flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, raw cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and it can develop a \\\u0026quot;piccante\\\u0026quot;, spicy flavour. \u0026quot;}\" data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003eFridge Life: 2 weeks \u003c\/span\u003e\u003c\/p\u003e","published_at":"2016-10-08T08:19:00+01:00","created_at":"2016-10-08T08:22:44+01:00","vendor":"therealoliveco","type":"","tags":[],"price":1250,"price_min":1250,"price_max":2500,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":26065423817,"title":"1Kg","option1":"1Kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Caciocavallo Picante - 1Kg","public_title":"1Kg","options":["1Kg"],"price":2500,"weight":0,"compare_at_price":null,"inventory_quantity":-4,"inventory_management":null,"inventory_policy":"continue","barcode":""},{"id":26065423881,"title":"1\/2Kg","option1":"1\/2Kg","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Caciocavallo Picante - 1\/2Kg","public_title":"1\/2Kg","options":["1\/2Kg"],"price":1250,"weight":0,"compare_at_price":null,"inventory_quantity":-38,"inventory_management":null,"inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g02.jpg?v=1475911369","\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g.jpg?v=1475911370"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g02.jpg?v=1475911369","options":["Size"],"media":[{"alt":null,"id":108965232726,"position":1,"preview_image":{"aspect_ratio":1.0,"height":500,"width":500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g02.jpg?v=1568795953"},"aspect_ratio":1.0,"height":500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g02.jpg?v=1568795953","width":500},{"alt":null,"id":108965265494,"position":2,"preview_image":{"aspect_ratio":1.0,"height":500,"width":500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g.jpg?v=1568795953"},"aspect_ratio":1.0,"height":500,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/cacio-cavallo-g.jpg?v=1568795953","width":500}],"content":"\u003cp\u003e\u003cstrong\u003eCaciocavallo Picante \u003c\/strong\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan\u003eOrigin: Made in our Dairy at Toonsbridge, Macroom, West Cork.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e€25\/kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, raw cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and it can develop a \\\u0026quot;piccante\\\u0026quot;, spicy flavour. \u0026quot;}\" data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003eWe make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, un-pasteurised cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and the cheese develops a spicy \"picante\" flavour. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, raw cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and it can develop a \\\u0026quot;piccante\\\u0026quot;, spicy flavour. \u0026quot;}\" data-sheets-userformat='{\"2\":897,\"3\":{\"1\":0},\"10\":0,\"11\":4,\"12\":0}'\u003eFridge Life: 2 weeks \u003c\/span\u003e\u003c\/p\u003e"}

Caciocavallo Picante

Product Description

Caciocavallo Picante 

Origin: Made in our Dairy at Toonsbridge, Macroom, West Cork.

€25/kg

We make Cacio Cavallo Piccante in 5 to 6 kilo rounds, with kid rennet, un-pasteurised cow's milk and whey starters. This cheese is wrapped in string and hung to mature for a time period of 8 to 16 weeks. The kid rennet gives a different effect to the conventional calf rennet, meaning that when the cheese matures, cracks may appear in the paste and the cheese develops a spicy "picante" flavour. 

Fridge Life: 2 weeks 

€25.00
Maximum quantity available reached.

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