Caciotta is a cheese semiseasoned of cylindrical shape, is a semi-hard cheese. It is served alone or together with boards of cheese and charcuterie.
Goat cheese from round, cylindrical, about 300 g, obtained by lactic coagulation. The texture is soft, low odor from ircino, with a fresh taste, delicate butter and floral essences, with the progress of aging, edible molds are formed on the surface and the dough is enriched with a hint of undergrowth, and indeed these molds add completeness and complexity to the flavor.
Characteristics: Coagulation takes place without the addition of rennet. Lactic acid coagulation
Type of farming: Pasture with integration of broad beans, barley, hay, wheat and oats.
Ingredients: Girgentana goat's milk sea salt Round shape, straight heel
Ways to use: In the preparation of particular recipes. For those who do not want, due to health problems or ethical choices, to use cheeses with animal rennet.
Crust: Yellow, thin, with aging it turns gray with the possible presence of penicillum molds on the surface.
Conservation: In the fridge at a temperature of +4/+8°.
Sensations: Sweet and intense flavour, with light notes of butter and ricotta. With ageing, it takes on greater spiciness. Spicy, sometimes bitterish aftertaste.
- Type of farming
- Smells and flavors
- Ways of use