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Fresh caciottina from pasteurized whole milk, with selected lactic ferments and pesto. Its golden paste, dotted with emerald green, combines its delicate flavor with the more decisive one of pesto. The soft, pleasant, very versatile consistency can be appreciated both raw and melted.
Minimum maturation: 15 days
Caciotta with pesto
€17.20
Fresh caciottina from pasteurized whole milk, with selected lactic ferments and pesto. Its golden paste, dotted with emerald green, combines its delicate flavor with the more decisive one of pesto. The soft, pleasant, very versatile consistency can be appreciated both raw and melted.
Minimum maturation: 15 days
INGREDIENTS: Pasteurized whole cow's milk, Pesto 1%, liquid calf rennet, coarse sea salt u.a., lactic ferments.
Data sheet
- Production italian region
- Liguria
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
- Milk processing
- Pasteurized milk
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