Semi-hard cheeses in Russia great popularity, occupying 24% of the market. However, after the shelves have disappeared, the imported products of European manufacturers, the range of semi-hard varieties has decreased significantly.

To compensate for the lack of quality of semi-hard varieties, the company "Umalat" in late summer, started the production of aged Italian cheese caciocavallo, one of the most popular cheeses of Italy. Semi-hard caciocavallo (caciocavallo) belongs to the category of exhaust cheeses. Traditionally, the cheese is crafted by hand, its production uses a special technique of stretching, which gives the product a fibrous structure and elasticity. In the composition of the cheese with just three ingredients: high quality milk, rennet and salt. There are a lot of protein, calcium and phosphorus, which are responsible for the health of bones, teeth, muscles and nervous system, as well as vitamin a and Riboflavin (B2) useful for eyesight and help improve the immune system.

Caciocavallo has a characteristic shape resembling a drop or a pear with a Golden crust. The cheese has a mild delicate flavor with a spicy aftertaste. Traditionally this cheese is eaten in combination with fruits, balsamic vinegar, red onions, berries, nuts, dried fruit or honey. It is also used for the preparation of classic pastas, risotto, pizzas, roasted vegetables and other dishes.

New product caciocavallo Unagrande will appeal to consumers and connoisseurs of aged cheeses thanks to the authentic taste, high quality and affordable price.

The range of products the company "Umalat" already have the cheese caciocavallo under the Unagrande brand. But, unlike the new caciocavallo, it is aged for only 15 days and sold by small packaged heads for 260 grams. By the end of 2019, the company plans to launch the production of more Mature the type of caciocavallo with a gestation period of up to three months.