Mature Venetian caciotta, made with cow’s milk and embellished with a mixture of herbs (chili, sage, basil, herbs of Provence and oregano).
Cheese with a particular taste, slightly spicy, ideal to accompany vegetables, meats and starters of cold cuts.
The seasoning goes from 1 to 3 months on fir wood boards.
Refrigerate at a temperature of 4 ºC.
In case of mould or yellowing it is sufficient to clean the product by rinsing it and rubbing it with water.
Country of origin: Italy.
Ingredients: Cow’s milk, natural lactic ferments, various natural herbs (basil, oregano, chili, sage and herbs of Provence), salt and rennet.
Allergens: Milk, basil, oregano, chili, sage and herbs of Provence.
Note: Non edible rind because treated with linseed oil.
400 gr. mezza caciotta, 800 gr. caciotta intera