On sale!

Canestrato Fresco Pepato con Latte Ovino La Cava

Fresh Canestrato Pepato with Sheep's Milk La Cava

€8.00

Tax included

A typically Sicilian cheese, with a soft texture, made from sheep's and cow's milk enriched with the intense flavour of black pepper. It owes its name to the baskets used to shape it, whose grooves are still visible on the surface.

grammatura a scelta : 470g

Non disponibile Product available with different options

Notify me when available

Interested in this product? Drop us an email and we will let you know when it's available for order.

The short ageing gives Sicilian Canestrato a sweet, milky flavour and a soft texture, while the whole black peppercorns provide an intense spicy note.
Ingredients: pasteurised sheep's MILK, pasteurised MILK, black pepper (1%), salt, rennet and lactic ferments.

Milk origin: Italy – 100% Sicily

For 50 years in Randazzo, La Cava Dairy has existed, born from the passion and insights of Carmelo; it is in this rich and fertile area, crossroads of three major cities – Catania, Messina, Enna – and three protected parks – the Etna Park, the Nebrodi Park and the Alcantara River Park – that the knowledge of shepherds and small local producers is enriched by technical expertise and technological innovation in the dairy sector.

In 1970 Carmelo La Cava, coming from two generations of cheesemakers, arrived in Randazzo from Montalbano Elicona with a goal: to create a dairy combining his knowledge with the skills of the local workforce. His foresight and perseverance, together with his wife and children, ensured that despite difficulties – including a lava flow that almost destroyed the dairy’s foundations – that project became a reality.

Today La Cava is a certified company committed to producing without harming the environment, thanks to the contribution of the new generation and its close ties to the territory.

Among its principles is respect for artisanal craftsmanship and the rhythms of nature; they work closely with farmers to ensure the welfare and health of the animals and implement good practices for recycling used materials. They prefer non-intensive farming and select only the best milk, subjected to laboratory checks and analyses.

They deliberately use only pasteurised milk and have succeeded in isolating the native Etna strains of lactic bacteria with which they create their Canestrati.

The location itself is an integral part of the supply chain. The cheeses produced bear the mark of the Etna soil where the animals graze freely every day. The special characteristics due to the presence of three protected parks, combined with the knowledge passed down by local cheesemakers and farmers, create cheeses with an unmatched flavour.