"Caciottella" is a typical cow's milk cheese with a soft, sweet, and slightly porous texture, hand-salted. Agriculture and dairy farming are deeply rooted in tradition, and this product stems from the shepherds' passion for simple, authentic work. Mature and unmatured cheeses differ in shape and consistency, developing distinctive aromas and subtle flavor nuances that reflect the scents of the seasons and the aromas of the Macerata pastures.
Ingredients: Pasteurized cow's milk, rennet, salt, and lactic acid bacteria. Origin of milk: Italy.
Allergens (Regulation (EC) No. 1169/201): Dairy products (contains lactose).
Storage: 8–12 °C, maximum 4–6 °C – Shelf life: 12 months, prolonged exposure to moisture is possible.
Surface treatment with E 202 and E 235, inedible rind.
Surface treatment with aqueous vinyl copolymer dispersion (allergen-free and GMO-free).
Storage: +4/8 °C, provided the ambient temperature is at least 1 °C above the serving temperature.
Nutritional values per 100 g of product:
Energy: 1559 kJ / 373 kcal
Fat: 29.14 g, of which saturates: 17.23 g
Carbohydrate: 2.11 g, of which zucchini: 0.05 g
Protein: 25.50 g
Salt: 1.21 g
A history that has been consolidated for three generations since it was normal for shepherds to turn their sheep's milk into cheese.
In the passion, simple and genuine work and in the artisan practice the "quality mark".
Caseificio
Di Pietrantonio Andrea e C.
Via Carlo Urbani, 1
62020 Belforte del Chienti - MC
Tel. 0733/906503
Email. [email protected]
