Semi-matured caciotta made from cow's and sheep's milk.
Cacio Romagnolo is made from a blend of sheep's milk and cow's milk, according to an ancient Romagna tradition. At the end of a meal, cheese was the food that, almost like a dessert, enriched and delighted the meagre table of farmers' families. Even today, despite the changes of the time, it is still appreciated for its characteristics. This caciotta has a slightly buttery texture that tends to melt in the mouth, releasing a sweet and harmonious flavour.
Cow's and Sheep's milk
Semi-matured caciotta made from cow’s and sheep’s milk.
- surface: thin, dry, straw-yellow rind
- side of rind: bowl-shaped
- texture: soft, elastic, slightly buttery
- colour: ivory white
- aroma: gpleasant and delicate, of butter and fresh milk
- flavour: harmonious hints of sweet-savoury with slight vegetable notes
The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the “game of pairing” with wine and jams.
In this game there are no rules, except those dictated by personal tastes.
HONEY and MARMELADE
Caramelized figs, pear and walnut.
Acacia or arbutus honey.
Light Red Wine: Sangiovese novello, Lambrusco
Dry White Wine: Ribolla, Pagadebit, Passerina
Scopri le ricette
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