The product
Caciotta di Capra Qualità Oro
Caciotta produced with goat milk 100 % of Venetian origin
Code:
20842
Country of origin:
Italy - Veneto
Type of Milk:
Goat's milk
Weight:
300 g approx
Minimum order:
1 piece
| Description | Goat's milk and vegetable rennet |
|---|---|
| Appearance | Crust is extremely thin, candid and velvet,slightly bloomy; texture is soft, with scattered eyes |
| Taste | Fresh and light, animal notes are very limited |
| Ingredients | Pasteurised goat's MILK, vegetable rennet (cardoon flower extract), salt, lactic ferments, selected white moulds |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 300 g approx |
| Packaging | Wrapped in paper |
| Storage Conditions (packaged products) | Keep refrigerated between +1 and +4 °C |
| Nutrition Declaration | Energy: 1277 kJ / 308 kcal Fat: 25 g of which saturates: 20 g Carbohydrate: 0,7 g of which sugars: 0 g Protein: 20 g Salt: 0,92 g Typical value per 100 g |
The producer
Caseificio Castellan - Rosà (VI) - Veneto
Why we chose them
It was 1969 was when Urbano Castellan and his wife Armida, decided to buy a small family diary around Rosà, Vicenza province, quite close to
Bassano del Grappa. Next to the diary there were few farmers as well that could guarantee them the milk for cheese production. At the beginning
the cheese production was very limited and had to do with just Caciotta and Asiago cheese. After few years, Urbano realized how important was
the
differentiation from competitors and he started producing Stracchino. Demand was picking up very fast and the existing diary became too small
very
quickly. Five years later the company moved to the current location. Today the second generation - Sara, Sonia and Manola - lead the company.
Castellan sisters impressed us with the quality of their products and for the strategic choices they have done in order to distinguish their brand. The
milk is collected every day from farmers spread in a ray of 12 km from the company. The oldest breeders supply the company since 1969! The
production process is traditional, meaning that it needs a significant human effort to turn the stracchino often and patience to wait 7 days until the
Stracchino has given away the excess of its whey
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