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Caciotta di bufala pontina is an Italian cheese made from buffalo milk and produced in Lazio
CACIOTTA DI BUFALA PONTINA
Related products: Caciotta buffalo.
Areas of discovery of Product: Entire province of Latina. Areas of discovery manufacturers surveyed: Latin (Latina) Type of Production: Production period: All year round. Target market: local and province of Latina and Rome.
Product description: Hard paste buffalo cheese with a sweet and slightly salty taste. Cylindrical shape weighing from 1 to 5 kg. Color of the paste is milk-white with the exterior color being light yellow. Maturing within 30 days. Elements of traditional production process: Use of 100% buffalo milk, raw milk, cheese and size of the sampling procedure of the curd. Materials used in the region: the copper boiler and wooden planks for the curing phase. Premises used in local tradition: Local business for all machining operations.
Traditional story of the Product: The cheese is referenced in oral family tradition. Presence of caciotta buffalo at the pontine norcinerie and local restaurants. Made with organic ingredients: NO
Source: Lazio Region - arsial.it. The typical and traditional products of Lazio - Agriculture Project Quality.
| Type of Rennet | Animal |
| Aroma | Mild |
| Flavour | mild or strong |
| SUGGESTED WINE TYPE | dry or dry |
| Consistency | semi hard |
| SUGGESTED WINE COLOR | white or white |
| SUGGESTED HONEY TYPE | chestnut |
| Dough Processing Texture | string |
| Processing Temperature | semi cooked |
| Fat content | Fat |
| Crust | undefined |
| Temperature Treatment of milk | Pasteurized |