The Italian Caciotta is made from fresh cow's milk, pasteurized and then seasoned. The feature that makes this cheese an exquisite product is the selection of raw materials, all natural, such as lamb or kid rennet and special processing, careful and meticulous, that pays particular attention to the temperature and the time produce the cheese, to guarantee to the consumer a product of genuine excellence.
Caseificio Di Pietrantonio Andrea e C. snc. VIa Carlo Urbani, 1. 62020 Belforte del Chienti (MC). Close to Belforte del Chienti, a small historic and artistic town of the Marche, is located the family's dairy Di Pietrantonio. Established in Belforte del Chienti for over twenty years, the family continues to graze outdoors the sheep, reaching the top meadows of the mountains. Di Pietrantonio familiy looks after the sheep to have a good milk, milks the herd and finally turns this delicious milk into wonderful cheeses, to communicate the authentic flavours of the pastures of the Marche.
General Information: The Caciotta is a delicious cheese can be enjoyed on its own or blended with a sweet jam, or paired with some cured meats, maybe for an appetizer or an aperitif, should not be underestimated finally added as a final seasoning to a dish. How to eat: Cut the Caciotta in slices about a centimeter to bring it to the table with honey or jam or approach it with a meat and enjoy it in the way you prefer. You will receive Caciotta of Tasting Marche in vacuum packaging, once opened store in the fridge.
Pasteurized bovine's milk, salt, rennet, lactic ferments. Inedible crust with cleripast E235/TQ. Crost not edible. Italian milk. Nutritional value: for 100 gr: Energy 1559 kj; Energy 373 kcal; acid fat 29,14 gr; satured fats 17,43 gr; proteins 2,11 gr; carbohydrates 0,05 gr; sugar 25,5 gr; salt 1,21 gr.
For a light appetizer Tasting Marche suggests you a widge of Italian Caciotta with a puff of Mid Hills Honey and paired with Fava Beans with Garlic and Wild Fennel and Eggplant Pickled in Oil.