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Caciotta under hay
Caciotta under hay

For this refinement we start from a soft cheese of about 10 days, which is put in a wooden vat and covered by a hay chosen among the most aromatic and fragrant by us products.

After 8/10 days, when the first molds arise, the cheese is taken and wrapped, in order to promote the development of the molds themselves.

The latter contribute to give a particular bitter aftertaste to the product, and at the same time they make a proteolysis that makes the cheese particularly creamy. This process can be considered concluded, after no less than a month.

Ingredients: cow's milk, salt, ren's, lactic ferments. In crust: Olive extravergine oil, bran.

Milk source: Italy

Store in a cool, dry place

Average nutritional values per 100g product:Energy 1227 kJ / 293 kcal, Fat 23.5g, (of which Saturated Fats 14.6g), Carbohydrates 3.45g (of which Sugars 13.5g), Protein 17.6g , Salt 2.2g

Made in Tuscany (Italy)

Substances or products that cause allergies or intolerances: contains cow's milk, may contain traces of gluten

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