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Caciottello is a soft cheese made by Latteria Soresina. It is made with 100% Italian milk, salt and rennet, and coated in paraffin. It is a stretched-curd cheese, made by hand, and is certified of excellence in its environmental moral certifications from supply chain controls.
| Characteristics | Values |
|---|---|
| Type of cheese | Stretched-curd |
| Flavour | Delicate |
| Milk | 100% Italian |
| Additives | None |
| Storage temperature | +2°/+8°C |
| Consumption | Once opened, consume within 7 days |
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What You'll Learn
Caciottello Soresina is a soft cheese
Caciottello Soresina is a stretched-curd cheese, which means it is made by stretching the cheese curds to form a dough-like consistency. This process gives the cheese a distinctive texture and flavour. It is a semi-hard cheese with a bold taste, and is ideal for enlivening dishes.
Latteria Soresina also makes other stretched-curd cheeses such as provola, provolone and provoletta. These cheeses embody the traditional flavour of the coastal and Po Valley regions of Italy. They are also made by hand with cows' milk and are known for their distinctive shapes, such as the bell-shaped Provoletta Soresina and the \"fiaschetto\" pear-shaped Caciocavallo Soresina.
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It is made with 100% Italian milk
Caciottello cheese by Latteria Soresina is made with 100% Italian milk. The milk comes from cows and is used to craft the cheese by hand. The cheese is made with milk, salt, and rennet. It is a soft cheese and is flask-shaped. It is ideal for enlivening dishes and is best kept at a temperature of +2°/+8°C. Once opened, it is recommended to be consumed within 7 days.
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It is made by hand
Caciottello cheese by Latteria Soresina is made by hand. The cheese is crafted from the milk of cows, and is certified for excellence in its environmental and moral certifications from supply chain controls. The cheese is made with milk, salt, rennet and a glazing agent of solid paraffin. It is a soft cheese and should be stored at +2°/+8°C. Once opened, it should be consumed within 7 days.
Latteria Soresina also makes other stretched-curd cheeses by hand, such as provola, provolone and provoletta. These are also made exclusively with the milk of their cows.
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It is a stretched-curd cheese
Caciottello is a stretched-curd cheese made by Latteria Soresina. It is a soft cheese made with milk, salt, and rennet, and coated in paraffin. It is crafted by hand with the milk of cows and is certified for excellence in its environmental and moral certifications from supply chain controls. It is a semi-hard cheese, and can be served cold or melted on the grill. It is best served within 7 days of opening and should be stored at +2°/+8°C.
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It has a distinctive flavour
Caciottello is a soft cheese made by Latteria Soresina. It is crafted by hand with milk from cows, as well as salt and rennet. It has a distinctive flavour, recalling the traditional processing of provola in the coastal and Po Valley regions. The cheese is flask-shaped and is an ideal addition for enlivening dishes.
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Frequently asked questions
Caciottello cheese is made from milk, salt, and rennet.
Caciottello cheese should be stored at +2°/+8°C.
Caciottello cheese should be consumed within 7 days of opening.
