Caciotta cheese is pasteurized raw pasta. obtained from the milk of goat breed Girgentana.
The soft and elastic. Has a low cholesterol content, in fact, is also indicated in cases of intolerance to cow cheeses. The crust is thin, pale red to violet, due to maceration in wine Nero d'Avola. Fragrant, sweet taste and delicate.
INGREDIENTS: Pasteurized milk from the Girgentana breed goat. sea salt veal rennet lactic ferments Treated on the surface with nero d'avola wine.
Nutritional information (average values per 100g of product)
Energy value 357.69 Kcal (1495.14 Kj)
of which Ac. saturated fat 17.31
of which Sugars 1.91
Protein (N*6.38) 28.27
Salt content 1.15