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Caciotta Mista al Peperoncino

€37,40
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PRODUCT WEIGHT

Informazioni di conservazione Formaggi

The product must be stored at a temperature between +4°C and +8°C

Delivery and Shipping

Our products are cut and packaged at the time of your order, therefore the preparation of your order takes up to 6 working days.

However, we are committed to reducing your waiting time to a minimum. Shipping is done by express courier in 24 hours

Shelf Life

Tutti i prodotti sono confezionati al momento dell'ordine, non vi invieremo MAI un prodotto prossimo alla scadenza!

OMAGGIO

Per ogni pezzo di formaggio acquistato, offriamo un sacchetto OVTENE® riciclabile al 100%, ideale per conservare il prodotto dopo l'apertura, proteggendo la freschezza e le qualità grazie alla sua innovativa composizione ispirata alla natura.

Packaging Sostenibile

Utilizziamo esclusivamente packaging sostenibile, con materiali riciclabili e compostabili a basso impatto ambientale. Lavoriamo per ridurre la plastica e gli imballaggi superflui, garantendo freschezza e qualità dei prodotti senza compromettere la salute del pianeta.

Caciotta Mista al Peperoncino is a cheese made with pasteurized cow's and sheep's milk, which combines the delicate sweetness of the cheese with the strong and lively character of the chili pepper. With a short maturation of 10 days, it maintains a soft and slightly creamy paste. This contrast between sweetness and spiciness makes the caciotta ideal for aperitifs, starters and as a special ingredient to enrich first courses and crostini, offering a vibrant taste experience.

Milk: Mixed pasteurized cow's and sheep's milk.

Organoleptic Characteristics

  • Appearance: Thin rind, with white paste with slightly eyed holes and enriched with pieces of red chili pepper that give a lively touch.
  • Aroma: Fresh and lactic, with a pleasant spicy and aromatic accent of the chili pepper.
  • Taste: Sweet and delicate at first, with a gradual spiciness that develops on the palate without overpowering the flavor of the cheese.
  • Texture: Soft and slightly creamy, with a slight crumblyness that makes it perfect for multiple uses.
Wheel diameter: 13 cm.

Recommended Pairings

  • Honey: Eucalyptus Honey

Eucalyptus honey, with its slightly balsamic and bitter taste, balances the spiciness of the chili pepper, creating a pleasant sweet-spicy contrast.

  • Pearls: Spicy Chili Pearls

The spicy chili pearls enhance the liveliness of the cheese, adding a spicy nuance that complements the strong taste of the chili pepper present in the caciotta.

  • Compote: Onion Compote and "Balsamic Vinegar of Modena PGI"

The onion compote, with its sweetness and the acidic touch of the balsamic vinegar, tones down the spiciness of the cheese, offering a balanced and refined combination.

  • Gelatin: "Balsamic Vinegar of Modena PGI" Gelatin

The balsamic vinegar jelly adds a sweet and acidic note that contrasts the spiciness, enhancing the milky sweetness of the caciotta.

  • Cream: Cream with "Aceto Balsamico di Modena PGI" and Berries

The cream with berries and balsamic vinegar, with its sweet and fruity taste, balances the chili pepper and adds a touch of freshness and complexity.

  • Purissima: Wild Blueberries

Wild blueberries, with their slightly acidic and sweet flavor, harmonize the spiciness of the chili pepper, giving a pleasant freshness.

  • Traditional: Savòr Modenese

Savòr Modenese, with its sweet and complex notes of mixed fruit and cooked must, pairs perfectly with caciotta, enriching it with authentic and rustic nuances.

Beer: Excellent with a red beer or an Amber Ale, whose round body balances the spiciness of the chili pepper.

Wines: Perfect with a rosé wine or a young red, such as a Cerasuolo d'Abruzzo or a Bardolino, which complement the lively character of the cheese.

Bread: Pairs beautifully with rustic bread or focaccia, which complement the creaminess of the cheese.

Other Pairings: Delicious with cured meats and grilled vegetables, or crumbled over fresh pasta to add a unique spicy touch.

Recommended Knife: A smooth-bladed knife is recommended for semi-soft cheeses, which ensures a clean cut and preserves the creamy structure of the cheese.