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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 |