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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Historically the taste of walnut accompanies cheese on the tables of the nobles.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
The Colosseum box has typical Roman cured meats and cheeses of excellent quality.
The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.
With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
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This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
The characteristic of this product, should be sought in the seasoning.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.