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Caciotta Affumicata is an Italian cheese made from cow's milk and produced in Friuli Venezia Giulia
A cheese derived from harmony and the unmistakable and delicate flavor and aroma of the soft fresh caciotta smoked with the fire of beech wood and well matured. Its flavor is full and complete. You have to savor this cheese slowly and almost religiously. It is perfect as an aperitif, as a snack and as an interlude accompanied by a full-bodied white wine from Friuli.
Process: The traditional method consists of cooling the caciotta and lightly smoking it for no more than 48 hours. Appearance: The cheese is straw-colored, smooth. The rind has the most intense tones and is not edible.
Shape: Convex, flattened and cylindrical, with a slight slope. Weight: 1 kg.