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La Casara Roncolato Veneto

biologicoCaciotta d'Autore full form

12,90 per forma intera 500-700g ca.

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Product shipped in thermal packaging (+1.90 €)
Delivery in: 2 - 4 days, free for orders over 990,00€, altrimenti 149,00€
Availability: Excellent
Ingredient table / Allergens: Latte



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Caciotta d'Autore full form

It is a cheese made from pasteurized whole cow's milk and aged for 60 days. It is placed in drying salt where the outer crust solidifies and the paste softens.

Then it is brushed on the surface with food-grade wax that preserves all its aromatic properties. Creamy, soft, and flavorful.
 

Caciotta d'Autore full form: How is it produced

La Casara Roncolato, Veneto

 
 

Ingredients Caciotta d'Autore full form

Latte intero pastorizzato (origine del latte Italia), caglio, fermenti lattici, sale. Crosta non edibile.
Trattato in superficie con conservante: E235 e colorante E160b (ii)

Allergeni: latte e prodotti a base di latte.

Nutritional values

Valori nutrizionali medi per 100g di prodotto:
Valore Energetico Kcal 348
Valore Energetico Kj 1455
Grassi 28,5 di cui Acidi Grassi Saturi 20,5
Carboidrati 1,2 di cui Zuccheri 1,0
Proteine 21,6
Sale 1,4

Caciotta d'Autore full form: use in the kitchen

Ideal for garnishing sandwiches, toasts, enhancing fresh vegetable salads, and for light and flavorful appetizers.

White wines like Soave and Lugana or Sauvignon Blanc.

Tasting notes

Cremosa, morbida e saporita con finale lattico.

Caciotta d'Autore full form: pairings

Vini bianchi come Soave e Lugana o Sauvignon Blanc.

How to store Caciotta d'Autore full form At its best

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Produced by La Casara Roncolato
Packaged by La Casara

12,90 per forma intera 500-700g ca.

Add to cart

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