100% Cow Milk
Medium seasoned caciotta
CERTIFICATE OF QUALITY:
2,6 kg – 6 kg
29 x 10 cm – round shape
From January to December
It is a seasoned cow caciotta. After being pasteurized, are inserted in cow's milk ferments and rennet: the curd is broken to the size of a walnut. Following the serum is separated and is given the form to cheese. The stewing is not done not to harden the dough too much. The salting is carried out first on one side and the next day on the other one, then the cheese is left to age for 40 days in the cell at 13° C with 80% humidity.
Yellow crust evenly with light streaks of white, compact paste and spread holes.
Hints of butter and dried hay.
Intense flavor, hints of cut grass and lactic notes.
The cheese is very pleasant with a glass of Parrina Sangiovese D.O.C and with not too fat salami.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10° C.Download PDF