Caciotta all peperoncino (200gr)

RAW MATERIAL

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 12 days

PRODUCER

Latteria Agricansiglio – Fregona (TV) – Veneto

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

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

A perfect ingredients for delicious sandwiches, very nice melt on steamed vegetables