Caciotta toscana

A widely available Tuscan product, it is to be found mainly in the Maremma area. It is produced with mixed milk in accordance with the long-lasting traditions of central Italian Caciottas.

Organoleptic characteristics

Aspect and texture
compact, yellow paste with rare holes
Taste
sweet, fresh with traces of sheep’s milk
Serving suggestions
White wines. Hot green tomato preserve. Tuscan unsalted bread

Technical characteristics

Milk
full fat, raw or pasteurised, cow and sheep’s milk
Production method
artisan and industrial Paste: cooked, pressed
Paste
cooked, pressed
Salting
dry
Ripening
at least 15 days
Production period
throughout the year
Fats
40 % F-Dm
Weight
0.5 – 0.8 kg
Dimensions
10-15 cm diameter, h. 8-10 cm
Producers
dairies in Tuscany
Codice forma
n.d.
Codice tagliato
n.d.

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