Caciotta from the forest
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Caciotta from the forest

by Riccianico dairy

€7,80

Caciotta from the forest

We are in the green Mugello, here in our agricultural dairy we produce cheeses just like they used to. Caciotta is in fact worked in a boiler and only by hand, without the addition of industrial ferments.

Raw milk cheese breed vaccine Alpine brownOur cows graze freely in our hills feeding on wild spontaneous herbs. In winter we feed them mainly with organic fodder produced on our farm.

This caciotta is an authentic cheese that retains the aromas of milk and pasture. It differs from normal caciotta for the use of coagulant extracted from mushrooms. Made as once in a boiler and worked only by hand, without the addition of industrial ferments.

Suitable for pure lacto-vegetarians

It expresses an initial sweetness which, with maturation, gives rise to spicy notes and the flavour, given by the mountain essences.

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Wedge of about 300 g

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Caciotta
Caciotta

COD: LGRFI01CTTBS01 Categorie: ,
Caciotta di Bosco

Tasted by

Simona

The Explorer

There Riccianico dairy It is a small dairy in Mugello, it is located in an uncontaminated area between the woods and hills of Firenzuola, here we produce raw milk cheeses with organic fodder from the company, this is where the Caciotta from the forest

Caciotta from the forest

ours is a agricultural dairy. We produce all the raw milk cheeses and the crusts are not treated. We have our own farm and feed our cows mainly with organic fodder that we produce on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous herbs.

This raw milk cheese It is worked only by hand, without the addition of industrial ferments. A blue cheese obtained from raw cow's milk, which preserves all the aromatic richness of unpasteurized milk. We work by innovating the tradition of artisanal cheesemaking in the upper Mugello every day. Our aim is to safeguard and enhance the authentic and genuine taste of flavors of the Tuscan land.

Storage temperature: between 1 12° and 18°C

raw milk cheese with coagulant extracted from mushrooms, a rennet of vegetable origin suitable for lacto-vegetarians. It has an edible rind, which changes from a straw yellow color to golden yellow as it ages. The inside of the paste is straw yellow in color, soft, elastic, with variable holes. The flavor is delicate, with fresh, herbaceous and slightly acidic lactic notes; with ageing it is enriched with nuances of dried fruit, butter and undergrowth.

Caciotta recipe:

Baked omelette with caciotta, herbs and red onion: clean the herbs (spinach or chard) and blanch them. Drain and chop the herbs. In a pan, sauté the sliced red onion with the oil. Beat the egg, salt, pepper and nutmeg in a bowl. Add the herbs and onion and the caciotta cheese cut into pieces. Pour the mixture into an oiled pan or lined with baking paper. Cook in a static oven at 180°C for about 25-30 minutes.

GMO free

Format

Pack of approximately 300 g
Preparation time

Ingredients on the label

Raw milk, coagulant extracted from mushrooms, salt
Allergens

Milk
Note

, , ,

Average nutritional values per 100 g

available soon
Method of conservation

Storage temperature: the optimum is a temperature between 12 and 18°C
Recommended combinations

cereal bread, fresh fruit (pear, apple), or multi-flower honey
Shipment

Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
region

Latteria Riccianico

Nel cuore dell'Appennino toscano batte il cuore di questo piccolo caseificio artigianale. L'idea è nata da Annette che, avendo sposato un allevatore storico della zona, ha pensato bene di portare avanti il proprio progetto di dar vita ad un caseificio artigianale con il prezioso latte prodotto dalla loro fattoria, dove pascolano indisturbate tra boschi e colli le frisone e le brune. I prodotti sono tutti rigorosamente a latte crudo e le mucche vengono nutrite con foraggi biologici di montagna autoprodotti dall'azienda.
I sapori e i profumi delle erbe si ritrovano in tavola. Oltre ai prodotti più tradizionali, come la caciotta e il formaggio stagionato "da serbo", Annette si è cimentata anche in una deliziosa crosta fiorita ispirata ai formaggi francesi, da cui il nome di "francesina".

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