Caciotta Mista Maremmana (SLICE 0.3 KG approx.)

Caciotta Mista Maremmana is a traditional cheese made with cow's and sheep's milk, aged for at least 60 days. This cheese, with its pleasant and slightly spicy flavor, offers a perfect balance between sweetness and spiciness, evoking the authentic flavors of Tuscan cheese-making tradition. The characteristic notes of sheep's milk enrich the taste, making it an ideal choice for those seeking intense and refined flavors. Milk: Mixed pasteurized cow's and sheep's milk. Organoleptic Characteristics Appearance: Thin and slightly rough rind, with straw-yellow colored paste and scattered eyes. Aroma: Intense, with lactic hints and a slight touch of spices that enrich the aromatic profile. Flavor: Pleasant and pleasantly spicy, with a slight spicy note that intensifies over time and perfectly balances the sweetness of the milk. Texture: Semi-hard and compact, with slight crumbliness when cut. Diameter of the wheel: 12 cm. Recommended Pairings Honey: Chestnut HoneyChestnut honey, with its intense and slightly bitter taste, balances the slight spiciness of the caciotta, enhancing the natural sweetness of the milk. Pearls: Pearls with White DressingThe pearls with white dressing, with their freshness and slight acidity, enrich the cheese's aromatic profile, creating a pleasantly balanced contrast. Compote: Pear and "Aceto Balsamico di Modena IGP" CompoteThe delicate sweetness of pears and the tangy note of balsamic vinegar perfectly complement the pleasant and spicy flavor of the caciotta. Jelly: "Lambrusco di Modena DOP" JellyThe Lambrusco jelly, with its fruity and slightly tangy profile, enhances the intense character of the caciotta, enriching the tasting experience. Cream: "Aceto Balsamico di Modena IGP" and Truffle CreamThe truffle cream adds a touch of elegance and intensity, which harmoniously matches the spiciness and complexity of the cheese. Pure: Berry JamThe berry jam, with its sweet and slightly tangy taste, offers a refined and balanced contrast with the bold flavor of the cheese. Traditional: Savòr ModeneseSavòr, a jam of mixed fruit and cooked must, enriches the caciotta with a touch of spicy and rustic sweetness, perfect for a platter of authentic flavors. Beer: Pairs well with an amber or red beer, whose body balances the slight spiciness of the cheese. Wines: Perfect with a young and fruity red wine, such as a Morellino di Scansano or a Chianti, which enhance its Tuscan character. Bread: Ideal with Tuscan bread or herb focaccia, which complete the rustic experience of the cheese. Other Pairings: Excellent on platters with Tuscan cured meats like finocchiona or dry sausage, or accompanied by grilled vegetables for a dish rich in authentic flavors. Recommended Knife: A serrated blade knife for semi-hard cheeses is recommended, to achieve a clean cut and enhance the crumbly texture.