Cagliata 48% is a semi-hard cheese produced from cow’s milk. The production is based on the coagulation of pasteurized milk with microbial rennet. The coagulated cheese curds are dried and formed into blocks, which are then dipped in the brine solution. The cheese is formulated in a rectangular block with holes that are evenly distributed.
Cagliata cheese supplied by Foodcom S.A. is soft and elastic, with a pale yellow to white color and mild, slightly acidic flavor. Cagliata 48% is characterized by excellent melting and stretching properties. It also has the ability to keep its great gustatory properties over a long period of time. Product is also rich in vitamins such as A, D, E, and K.
The shelf life of Cagliata 48% is about 4 months. The product should be stored in a dark place, at a temperature between 2°C and 10°C.
Foodcom supplies its Business Partners with Cagliata 48% in blocks of 15 kg each.
Cagliata cheese is characterized by great melting properties, which is why it is widely used in the production of pizzas, casseroles, and pasta filata-type cheese. It can also be used as a semi-finished product in the manufacture of Mozzarella cheese, Scamorza-type cheese, and Provolone cheese.
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