The product
Caciotta Fumo del Cansiglio
Caciotta produced with cow's raw milk, sweet and slightly smokey
Code:
30102
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
600 g approx
Minimum order:
1 piece
| Description | Raw cow's milk collected exclusively from selected and qualified farms of the mountain area of Cansiglio |
|---|---|
| Appearance | The rind is thin and hazel in colour; the paste is compact with just a few small eyes |
| Taste | Sweet, slightly sour, buttery with nutty sensations and a note of smoke |
| Maturing | At least 20 days |
| Curiosity | Smoked by using only the natural smoke that cames from the burning of beech tree wood |
| Our selection | A typical caciotta made with the milk that is collected in the area of the Piana del Cansiglio, with altitude of 1000 m. The smoking process is all natural, made with aromatic wood and herbs from the area |
| Suggestions | Try it in shaves on vegetables |
| Ingredients | Raw cow's MILK, salt, rennet, lactic ferments. Smoked with beech wood |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 600 g approx |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keep refrigerated between +2 °C and +4 °C |
| Instructions for use | Please remove crust before consumption |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1633 kJ / 390 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 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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