Cacio della Valdichiana, produced according to the Tuscan tradition, is a very fresh sheep and cow's milk cheese, with a white paste with irregular holes, while the rind has a color tending to pale straw yellow.
The taste is very pleasant and not very persistent.
SIZE: 450 grams.
SPECIFIC NOTES: Fresh cheese from pure sheep and cow milk.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 20 days at room temperature.
INGREDIENTS: Pasteurized sheep's milk, pasteurized cow's milk, salt, rennet, ferments.
STORAGE METHOD: Temperature between 4 / 10C..
AVERAGE DEADLINE: 60 days.
RECOMMENDED COMBINATIONS: the combination with theHoney it enhances its taste and is excellent accompanied both by fruit compotes, such asStrawberries and Vinegar,Figs and Brandy,Pears and Vinegar,Kiwi and Ginger,Red pepperor isPlums. Also good with fresh or dried fruit.