The product
Caciotta Agricansiglio
Classical fresh caciotta cheese
Code:
30100
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
700g approx
Minimum order:
1 piece
| Description | Pasteurized whole cow's milk |
|---|---|
| Appearance | The paste is elastic with few small eyes across the paste |
| Taste | The taste is round, smooth, creamy, milky and dolce and the aftertaste is creamy, pleasant and dolce |
| Maturing | At least 10 days |
| Curiosity | In December 1938 the Caseificio Cooperativo del Cansiglio, in Fregona (TV) was founded with the purpose of collecting milk from local breeders and transforming it into cheese for them. In 1991 this dairy merged Latteria Sociale Turnaria di Ogliano e Scomigo and the AGRIMONTANA COOPERATIVA DELLE PREALPI TREVIGIANE E DEL CANSIGLIO was founded. During the years the dairy has been renovated, and new machines have been installed, to be able to bear the brunt of working a superior amount of milk. During the year 2001 the Agrimontana dairy merged with the Caseificio Sociale Cooperativo di S. Martino di Colle Umberto, and on this occasion the name was altered to AGRICANSIGLIO. At the moment the 40 breeders give about 90-100 quintals of milk per day |
| Our selection | All the breeders that give their milk are in an area of about 20 km from the main dairy. This is a very important fact that guarantees that the cheese produced belongs to that specific area |
| Suggestions | Eaten with any type of vegetables, but also very good with olives, pears, apples and grapes |
| Ingredients | Cow's MILK, salt, rennet, lactic ferments. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 700g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerate at +2 +4 °C |
| Instructions for use | Please remove rind or mold before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1553 kJ / 375 kcal Fat: 31 g of which saturates: 23 g Carbohydrate: 1,9 g of which sugars: 1,1 g Protein: 22 g Salt: 1,7 g Typical value per 100 g |
The producer
Latteria di Soligo - Farra di Soligo (TV) - Veneto
Why we chose them
Latteria Soligo was founded as a cooperative in 1883, one of the first cooperatives in Italy. Along its history of over 130 years, the dairy was the
reference point for the dairy sector of the whole Treviso area, infact it opened numerous small dairies throughout the territory. Still today the beating
heart of the Latteria Soligo is represented by over 200 members who engage with passion in the breeding of cows and in the milk production. In
2020, the dairy concluded a merger with Latteria Agricansiglio in Fregona, where it kept the processing and ageing, that for some cheeses still takes
place inside the spectacular natural caves Grotte del Caglieron.
From the same producer
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