La Casara, one of the most renowned cheesemakers from northern Italy, starts from a truffle caciotta aged for only 60 days to produce its truffle cheese. During processing, the caciotta is enriched with truffles from Umbria with subsequent aging of about 3-6 months. We are no longer talking about fresh caciotta but about a true aged cheese. A very refined and flavorful product.
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La Casara, one of the most renowned cheesemakers from northern Italy, starts from a truffle caciotta aged for only 60 days to produce its truffle cheese. During processing, the caciotta is enriched with truffles from Umbria with subsequent aging of about 3-6 months. We are no longer talking about fresh caciotta but about a true aged cheese. A very refined and flavorful product.
