Paste: Supported, slightly elastic, ivory color and there are pieces of spices used (black pepper)
Rind: Thin, ochre-coloured, which tends to darken as ripening progresses.
Taste of "Spicy Caciotta": Tending to sweet and with a slight aftertaste of the spices used if consumed at short maturation, clearly more intense with the extension of seasoning.
Features of Caciotta Spicy:
Type of milk: Pure cow.
Heat treatment: Raw milk processing.
Type of processing: Presamica
Technical characteristics: Soft cheese.
Hand-cut at the time of order by our gastronome, vacuum-packed and shipped, so your Cheese will be as freshly cut
It is cut and sent vacuum into pieces of 500gr
(The weight can have a variation of +/-10%gr.).