The product

Caciotta al peperoncino Agricansiglio

A typical caciotta of Treviso area, spiced with peperoncino
Sku:
30576
Country of origin:
Italy, Veneto
Type of Milk:
Cow's milk
Weight:
650 g approx
Minimum order:
1 piece
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Description
A typical caciotta of Treviso area, produced with whole cows milk and spiced with peperoncino
Appearance
The rind is thin and its color is ivory. The paste is elastic, soft with very small eyes scattered across. Small pieces of peperoncino are scattered across too
Taste
The taste is dolce, creamy, milky and round. The aftertaste is long, dolce and piccante due to the peperoncino at the end
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 grimontana 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 milk used in the production is coming from the nearby area, from the farms within 20 km from the dairy. This is a very critical factor that maintains the characteristics of the cheese
Suggestions
A perfect ingredients for delicious sandwiches, very nice melt on steamed vegetables
Ingredients
Cow's MILK, salt, rennet, selected milk ferments, hot pepper in variable amount (from 0,2 % to 0,5%)
Allergens in ingredients
Milk and products thereof
Weight
650 g approx
Packaging
Unpacked
Storage Conditions (unpacked products)
Keep refrigerated between +2 °C and +4°C
Instructions for use
Rind not edible
Country of origin of the primary ingredient
Italy
Nutrition Declaration
Energy: 1590 kJ / 380 kcal
Fat: 33 g
of which saturates: 23 g
Carbohydrate: 1,5 g
of which sugars: 1,5 g
Protein: 23 g
Salt: 1 g
Typical value per 100g
The producer

Latteria di Soligo - Farra di Soligo (TV) - Veneto

Latteria di Soligo - Farra di Soligo (TV) - Veneto

Selected because

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.

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