Caciotta cheese, Italian Goat - Sheep - Cow cheese made in Umbria
Territory concerned with the production: The entire Umbria Region
Brief description of product: Cheese made from cow's milk and cut into forms weighing 1.5 to 3 kg. Soft and doughy with a sweet taste. Is matured for 15-20 days. Available as a truffle. Processing, storage and aging: After pasteurization at 72 degrees.
Type of Rennet | Animal |
Crust | undefined |
Consistency | semi hard |
Processing Temperature | semi cooked |
Flavour | mild or strong |
Dough Processing Texture | string |
Aroma | Mild |
Fat content | Fat |
Temperature Treatment of milk | Pasteurized |
SUGGESTED WINE TYPE | dry or dry |
SUGGESTED HONEY TYPE | arbutus |
SUGGESTED WINE COLOR | red or red |