The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
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The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste. Round shape with a thin crust, smooth with a colour ranging from white to straw yellow.
Milk
of Italian pasteurized cow, transformed within 24 hours from milking.
Ingredients
LATTE pasteurized vaccine, caglio, sale, lactic fermentation
The dough has a soft texture, with scattered eyes that almost melts in the mouth.
In the kitchen
Ideal to eat at any time of the year, but also at every moment of the day, from the snack of the little ones to a real meal.
Matched with a salad or fresh vegetables and cherry tomatoes. Served alone or sliced.
Excellent combination with acacia honey or fruit and vegetables.
Match with light wine with a fresh and aromatic taste.
Specific References
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Sardinian pecorino is produced exclusively with Sardinian sheep's milk, coming from farms in natural pastures.
A cheese that was previously prepared exclusively in the winter months and that binds to the traditions of the peasant winery is the one to the chilli that was prepared with sweet peppers.
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.
All the good of ovine milk enclosed in an artisan caciotta.
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sale
The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
The perfect box for spicy lovers.
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It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.
