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Caciotta del Re is an Italian cheese made and produced in Veneto
Maturation: The maturation of this product ranges from 1 month to 3 months and is carried out in the traditional way: the cheese, in fact, is kept on fir wood planks.
Ingredients: cow's milk, natural milk enzymes, various natural herbs (basil, oregano, pepper, sage and herbs of Provence), salt and rennet.
Note:. The rind is not edible and is treated with linseed oil.
Storage: This product should be stored in the refrigerator at a temperature of 4 ° C.
IMPORTANT: If the mold is too much, the product should be rinsed and cleaned by rubbing with plain water.
Consumption: Cheese is a slightly spicy-flavored cheese and goes well with a variety of vegetables, meats, and snacks. This product is often eaten uncooked or cooked with tomatoes in season, for a tasty, authentic and simple dish.