The seasoned Cacio della Valdichiana, produced according to the Tuscan tradition, is a sheep's and cow's milk cheese. It has a compact but crumbly texture. The allimpatto taste is decided with a sweet but persistent aftertaste..
SIZE: About 400 gr.
SPECIFIC NOTES: Cacio aged from sheep and cow milk.
ORGANOLEPTIC CHARACTERISTICS: Seasoning: 110 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.