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Caciotta del Vigneto is a Cows Milk Italian cheese made and produced in Veneto
This cheese has a flavorful crust that should also be enjoyed.
Maturation: The maturation of the Caciotta del Vigneto occurs in the same way as the seasoned Caciotta Veneta (that is, 15 to 20 days of curing on fir wood planks), but with the great difference that it remains submerged in the Last week on a Merlot Veneto wine.
Ingredients: cow's milk, natural lactic acid, salt, rennet and Merlot Veneto.
Note: The bark must be consumed together with the product when to appreciate its distinctive flavor. Maturation: This product should be stored in the refrigerator at a temperature of 4 ° C.
IMPORTANT: If there is a lot of mold, the product should be rinsed and cleaned by rubbing with plain water.
Consumption: The organoleptic characteristics of this cheese are identical to those of Caciotta seasoned Veneta, the only difference is that, even when eating the crust soaked in Merlot Veneto wine, it has a distinctive and unique flavor.