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Caciotta di Bosco
€7.80
Tax included
Caciotta di Bosco We are in the green Mugello area, here in our farmhouse dairy we make cheese just as it used to be done. The caciotta is in fact processed in a boiler and worked entirely by hand, with no added industrial ferments. Raw milk cheese from Alpine Brown cows. Our cows graze freely on our hills, feeding on wild spontaneous herbs. In winter we feed them mainly with organic forage produced on our farm. This caciotta is an authentic cheese that retains the aromas of milk and pasture. It differs from ordinary caciotta in its use of a mushroom-extracted coagulant. Made as it used to be, in a boiler and worked entirely by hand, with no added industrial ferments. Suitable for pure lacto-vegetarians. It expresses sweetnessâ¦
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The Latteria Riccianico is a small dairy in Mugello, located in an unspoiled area amid the woods and hills of Firenzuola, here we produce raw milk cheeses with organic forage from our farm, and this is where the Caciotta di Bosco is born
Caciotta di Bosco
ours is a farmhouse dairy. We produce all our raw milk cheeses and the rinds are untreated. We have our own herd and feed our cows mainly with the organic forage we grow on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous herbs. This raw milk cheese is handcrafted only, with no added industrial ferments. A blue-veined cheese made from raw cow's milk, which retains all the aromatic richness of unpasteurised milk. We work every day to innovate the traditional artisan cheese-making of upper Mugello. Our aim is to preserve and enhance the authentic, genuine taste of the flavours of the Tuscan land. Storage temperature: between 12°C and 18°Craw milk cheese made with a mushroom-extracted coagulant, a vegetable-based rennet suitable for lacto-vegetarians. It has an edible rind, changing from a straw-yellow colour to golden yellow as ageing progresses. The paste inside is straw-yellow, soft, elastic, with a variable eye structure. The flavour is delicate, with fresh, herbaceous, slightly tangy dairy notes; with ageing it develops hints of dried fruit, butter and undergrowth.
Caciotta recipe:
Baked frittata with caciotta, greens and red onion: clean the greens (spinach or chard) and blanch them. Drain and chop the greens. In a pan, sauté the thinly sliced red onion in oil. In a bowl, beat the egg with salt, pepper and nutmeg. Add the greens, onion and diced caciotta. Pour the mixture into an oiled baking tray or one lined with baking paper. Bake in a static oven at 180°C for about 25-30 minutes.
GMO free
LGRFI01CTTBS01
Data sheet
- Region
- Toscana
- Allergens
- Milk
- Certifications and Designations
- Organic
- Diet
- Gluten Free
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Caciotta di Bosco We are in the green Mugello area, here in our farmhouse dairy we make cheese just as it used to be done. The caciotta is in fact processed in a boiler and worked entirely by hand, with no added industrial ferments. Raw milk cheese from Alpine Brown cows. Our cows graze freely on our hills, feeding on wild spontaneous herbs. In winter we feed them mainly with organic forage produced on our farm. This caciotta is an authentic cheese that retains the aromas of milk and pasture. It differs from ordinary caciotta in its use of a mushroom-extracted coagulant. Made as it used to be, in a boiler and worked entirely by hand, with no added industrial ferments. Suitable for pure lacto-vegetarians. It expresses sweetnessâ¦