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Caciotta pecorina Rugiada di Collina 2 Kg

€35.36
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Caciotta pecorina Rugiada di Collina is a Sardinian cheese made from goat's milk. Caciotta pecorina is one of the products that the Caseificio Murtas produces in the Gerrei region.

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ingredients
pasteurised sheep's milk, rennet, natural milk enzymes. If rinded, preservatives E235 - E203
Size
2 Kg c.a.

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Caciotta pecorina Rugiada di Collina 2 Kg

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Caseificio Murtas' Caciotta Pecorina Rugiada di Collina is a soft cheese made from sheep's milk. The Rugiada di Collina sheep's milk caciotta has the classic cylindrical shape. The rind of this cheese, thin and white, may be smooth or ridged. Inside, the product has a white, compact and sweet paste. A very mild and slightly acidic cheese with a maturation period of just 15 days, it is at its best in risottos or stuffed vegetables, becoming stringy and making every dish exquisite.
More Information
ingredients pasteurised sheep's milk, rennet, natural milk enzymes. If rinded, preservatives E235 - E203
Size 2 Kg c.a.
Storage In the refrigerator or in a temperature-controlled cellar.
Pairing Excellent in tasting with a pear compote and acacia honey. It goes wonderfully with unstructured wines with a fruity bouquet such as Gavi and Gewurztraminer.
Location Prodotto in Italia
Allergens latte
Milk pecora
Aging Short
How it's made The raw or thermised milk is heated to a temperature of 34-35° C. The milk is inoculated with lacto-rennet and rennet added. The rennet curd is broken into 5-10 cm sized cubes and a second break to the size of a hazelnut. The paste is extracted and placed in special moulds.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Excellent in tasting with a pear compote and acacia honey. It goes wonderfully with unstructured wines with a fruity bouquet such as Gavi and Gewurztraminer.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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