Pepper Caciotta

Description

Production type: Artisanal
Ingredients: MILK, lactic cultures, rennet, salt, 0.5% pepper. Edible rind.
Cheese description: Soft cheese made from high-quality raw milk with medium aging.
Production location: Lavello, Basilicata, Italy
Type of milk: High-Quality raw milk from the Posticchia Sabelli Agricultural and Livestock Farm
Type: Pepper caciotta from Southern Italy
Organoleptic characteristics:
External: Cylindrical shape with domed or convex faces.
Internal: The interior paste is soft, moist, and smooth with medium-small, uniformly distributed eyes. It has a milky, buttery aroma with a sweet, delicate, slightly tangy flavor.
Varieties based on mold: Classic
Aging: Medium, about 20 days
Production period: Year-round
Animal feed: Farm-grown forage
Shelf life: 90 days from the production date
Packaging: Vacuum-sealed
Storage method: Between 0 and +4°C