Caciotta di Brisighella

Brisighella Caciotta is a soft, white cheese, produced with Italian milk from Emilia Romagna. Thanks to the delicate raw material and the extraordinary bouquet of lactic cultures used, this cheese is produced, maturing in just a few days, with a solid appearance but a soft, sweet and creamy heart.
Ideal as a starter, to accompany a typical Romagna-style meat board.

Origin of the MILK: ITALY

Fresh pasteurised milk, live lactic cultures, rennet, Cervia natural sea salt.


1,2 kg approx.