Caciotta Marianna

In 2017 Pezzetta celebrated ninety years of history, and throughout all this time the quality and passion behind the work carried out have always remained unchanged – and this is where Caciotta Marianna is born.

Caciotta Marianna

Faithful to their own Friulian land and its products, once they had refined their expertise, they dedicated themselves to the world of dairy and its products. The Caciotta di capra is a mountain cheese, part of the typical specialities of Friulian cheeses, made with only pasteurised goat's milk. It is aged for about 15 days, has a soft texture and a very delicate flavour, a cheese that combines lightness without sacrificing taste. Also suitable for those who are intolerant to cow's milk, it is highly digestible and perfectly balanced in its nutritional components. Caciotta Marianna has a soft texture with no rind, with an ideal ageing period of 15 to 20 days, carefully crafted with pasteurised goat's milk, worked with care to bring out the taste and aromas of the balsamic herbs of the mountain pastures, while remaining light at the same time! How to enjoy it: it lends itself to countless interpretations in the kitchen, perfect for an appetiser platter or to make tasty sandwiches, also ideal for those with intolerances