Caciotta nostrana


This is the typical veneto caciotta, its neat size allows the consumer the pleasure of serving an entire form at table and if he so wishes he may continue and oversee the maturation of the cheese while keeping it in a cool place so as to enjoy a “made to measure” cheese, according to his personal tastes. The form is typical, with a straight side of 7 to 8 cm and a diameter of 10 to 12 cm, the rind is lightly speckled in a creamy white or light yellow. The dough is compact with sparse holes in milk white.

The flavour is sweet and delicate, optimal from the first days of the product’s life and it becomes more persistent as maturation continues: it is a little gem of goodness which finds a perfect place on the table every day.

In addition to the classic Caciotta Nostrana, with its neutral taste, the aromatic Caciotta cheeses  are just as traditional and tasty with their wide variety of flavours: spicy with hot pepper, mediterranean with rosemary, alcoholic due to its enrichment with Cabernet grapes or beer, herbaceous thanks to its proximity to the first hay of the asolani hills or spiced with the aromas of the vegetable garden.  It includes many little specialities, the fruit of tradition and creativity, which stimulate your curiosity with their original flavours and their attractive appearance.


Table cheese produced with pasteurised whole cow’s milk, semi-cooked dough.

Whole cow’s milk, salt, rennet.  Can be enriched with natural aromas.  Non edible rind.

Soft milk white dough, compact when cut, sparse irregular holes, smooth, thin, elastic rind.

Sweet and delicate flavour.

Fresh cheese which reaches an optimal maturation after 7 days but maturation may be extended to 45 days.

Physical characteristics
Cylindrical form with flat sides of 10 to 12 cm diameter, height of 6 to 7 cm.  Weight between 0.6 and 0.8 kg.

Specifications and nutritional information
Water content 45% approx
Fat content total   30% approx
Fat content dry 55% approx
Protein 22% approx
Calorie content 380 Kcal

Microbiological analysis
Staphylococcus aureus <1,000 ufc/g
Escherichia Coli <1,000 ufc/g
Salmonella absent in 25 g
Lysteria monocytogenes absent in 25 g

Conservation and storage
Store in a dry cool place.

Transport temperature
Must be transported at a temperature between +4° and +12° C.

Boxes of six forms: seven layers of six boxes.
Boxes of four forms: seven layers of twelve boxes.

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