Variant noble of the traditional caciotta.
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Acqualagna's mixed caciotta is a fresh creamy cheese, light eyesight and medium ripening, produced with ovine milk and 100% Italian bovine milk.
Food Matches
Flavored caciottes are excellent table cheeses and are often tasted at the cut accompanied by a good slice of homemade bread or the typical "crescia" Marche. They are used to flavor fresh salads and as a seasoning of first baked dishes.
They accompany white wines rich in taste, but delicate.
Specific References
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Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
All the good of ovine milk enclosed in an artisan caciotta.
Pecorino cheeses are produced exclusively with Sardinian sheep's milk, from farms in natural pastures.
Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
Seasoned caciottina flavored with rosemary.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
The emerald green color of this fruit, called “Frastuchino”, is all to be tasted in a sweet and delicate cheese.
Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.