€15,40
Caciotta Marianna
The light Caciotta made with goat milk rich in essences of mountain herbs, a short-aged cheese with a soft texture and a mountain taste!
Whole wheel of 500 g
Pezzetta has a minimum order of €22,00 to get free shipping!
This value refers to the total of products purchased in a single order from Pezzetta
In 2017 Piece has celebrated ninety years of history and in all this time the quality and passion in the work carried out have always remained unchanged over time. True to your own Friulian land and its products, then, once their experience was refined, they dedicated themselves to the dairy world and its products Caciotta Marianna
There Goat caciotta it's a mountain cheese, is part of typicality of Friulian cheeses produced with only goat milk pasteurized. The seasoning is about 15 days, the texture is soft and its flavor is very delicate, a cheese that combines lightness without sacrificing taste. Also suitable for milk intolerant vaccine, is highly digestible and perfectly balanced in its nutritional components.
Caciotta Marianna it has a soft texture that does not have a crust with an ideal seasoning ranging from 15 to 20 days, made with pasteurized goat's milk worked with accuracy with the taste and hints of balsamic herbs of mountain pastures and at the same time light!
| Format | Whole wheel of 500 g |
|---|---|
| Preparation time | |
| Ingredients on the label | Goat's MILK, salt, rennet, lactic ferments. Surface treated with preservative: E235 |
| Allergens | Milk |
| Warnings | Inedible rind |
| Note | |
| Average nutritional values per 100 g | Energy 1392 kJ / 335 kcal |
| Retention time | 60 days |
| Method of conservation | Store at a temperature of + 4 / + 6 ° C |
| Recommended combinations | To be paired with fruity white wines such as Pinot Grigio and Chardonnay |
| 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 |
La storia dei formaggi Pezzetta inizia al femminile nel 1927 in un paesino del Friuli quando nonna Ninfa, rimasta vedova in giovane età e con tre figli piccoli da sfamare, grazie ad una licenza alimentare baratta al mercato di Udine prodotti del suo orto con forme di “Latteria” che stagiona, affina e rivende al suo paese. L'esperienza e la passione per i formaggi si tramanda per tre generazioni ed oggi i fratelli Marco e Paolo Pezzetta dispongono di 12 celle per stagionature differenti, di un caseificio ad Ovaro a 527 m s.l.m. nell'alta Carnia e di un prosciuttificio a San Daniele del Friuli. Ecco perché sono in grado di offrirci non solo stupendi e pluripremiati formaggi, ma anche prodotti tipici del territorio friulano: un territorio che riserba inaspettate sorprese ed è in gran parte ancora da scoprire.
