Caciotta
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Caciotta

Caciotta

by Riccianico dairy

Fascia di prezzo: da €3,80 a €11,40

Caciotta

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 vaccine. Our cows graze freely in our hills feeding on wild spontaneous herbs. In winter we feed them mainly with organic fodder produced on our farm.

The real protagonists of our cheeses are our cows. The excellence of the breed Alpine brown!

Clove of about 250 g

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COD: N/A Categorie: ,
Caciotta

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

Caciotta

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 made as it once was, in a boiler and worked only by hand, without the addition of industrial ferments.
The rind is edible and changes from a straw yellow color to a golden yellow as it matures. The inside is straw yellow in color, soft, elastic, with variable holes.
The maturation lasts from 20 days to 8 months, the initially sweet taste then takes on more intense and spicy notes.
The ideal drinking temperature is 15-20 ° C.

Caciotta is the cheese of conviviality. Perfect for a picnic on the grass or rather for a cheesecake!

Recipes for a perfect picnic:

Rustic sandwiches with caciotta cheese and grilled vegetables: Stuff the sandwiches with the slices of caciotta and the grilled vegetables. Season with a drizzle of oil and a pinch of oregano.

Sandwiches with caciotta cream and dried tomatoes. Make a cream with the caciotta, blending it with a little oil. Spread the cream on the bread, add dried tomatoes and basil. Cut into triangles and serve.

GMO free

Format

Wedge of about 150 g, Wedge of about 500 g
Preparation time

Ingredients on the label

Raw MILK, rennet, salt
Allergens

Milk
Note

,

Average nutritional values per 100 g

Energy 1300 kJ / 313 kcal
Fat 25.2 g
of which saturated fatty acids - g
Carbohydrates 1 g
of which sugars - g
Protein 22.5 g
Salt 1.5 g
Note: The values may undergo slight variations over the course of the year in relation to the maturation and seasonal fluctuations of the milk
Method of conservation

The ideal storage temperature is between 12 and 18 ° C
Recommended combinations

Fruity white wines, young red wines and low alcohol beers
Tasting tips

At room temperature, with acacia honey, jasmine, violet, rose or muscat grape jellies
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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