The cacetto is a typical Sardinian cheese, tasting stands a typical sheep cheese acidity, which gives freshness. Peculiarity of this cheese is the addition of goat's milk that gives the typical product.More details
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Sardinian cacetto is typical cheese from Sardinia island , the milk used is that goat and sheep.
The Sardinian Cacetto is a traditional cheese with its own distinctive strong and savoury taste. With ageing, its spicy taste increases significantly. This cheese shows a compact texture and a white colour verging to ivory. It is also characterized by sporadic eyes. It can reach almost 700 gm in weight. Its rind is ridged and round-shaped. The addition of a very small quantity of goats cheese increases its organoleptic properties, making this cheese absolutely unique.
|ingredients||Latte di pecora e capra pastorizzato, sale, caglio.|
|Storage||In the fridge or cellar|
|Pairing||Excellent on its own. Great pairing with cured meat like ham, parma ham and cured salami. We strongly suggest to taste it together with a Barbera wine or other medium-, full-bodied wines.|
|Location||Cen.tra.l. S.r.l. - S.S. 131 Km 40,250 - 09027 Serrenti (VS)|
|more||proteinegrassicarboidraticalorieenergia gr/100 ggr/100 ggr/100 gKcalKj 18,0034,000,133791584|
|Milk||Capra e di pecora|
|How it's made||Fresh milk is heated and calf rennet is added to it. For the milling, only a wooden stick is usually used. The curd is then laid in moulds, where it gets its traditonal shape, and it is then gently pressed to let the whey come out. Once the cheese is dry, it is salted.|
|cheese typology||hard cheese|
|Type of milk||cow's milk|
Excellent on its own. Great pairing with cured meat like ham, parma ham and cured salami. We strongly suggest to taste it together with a Barbera wine or other medium-, full-bodied wines.