Formaggio Caciuda

Formaggio Caciuda

Seasoned cheese with soft raw dough, obtained from raw cow's milk skimmed by natural surfacing, directly milked and processed in raw producer that fully respects the Guffanti protocol, in particular as regards the natural feeding of animal

Organoleptic characteristics

Aspect and texture

Cylindrical shape and wrinkled rind with soft, moist paste and small abundant holes

Taste

delicate and balanced flavor, with slightly acidic notes

Serving suggestions

Aromatic white wines, clementine and ginger jam, cereal bread

Technical characteristics

Milk

raw cow's milk

Production method

artisan

Paste

Soft and moist

Salting

Dry

Ripening

from 15 days

Production period

all the year

Fats

21% M.G.S.S.

Weight

3 kg

Dimensions

diameter 21 cm bit 7 cm

Producers

Cheesemaker and Breeder of the Como hills

Whole cheese code

1103083

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

Formaggella di Malga is produced in the mountain areas around the Bergamo valleys, where some farmers use the pastures for milk production. The cattle are left to graze day and night in the summer in steep meadows and pastures where agricultural machinery cannot work to make hay, to cope with the following winter in which the cattle will be in the cowshed for 4-5 months.Formaggella is the typical raw-milk table cheese of these areas.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

FOODEX JAPAN 2023

Formaggella di Malga a latte crudo

Pecorino Val d’Orcia

Formaggio Caciuda

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

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