Ingredients: raw cow's milk, animal curd in paste and salt

Maturation: approximately 6 months

Flavour: strong, but balanced, mature and dry

Conservation: in a cool and dry place at a temperature of 8-10 °C. These temperatures help to keep unchanged the characteristics of “caciotta”. Fragrances and flavours, in this case are more pronounced. If  you stored it in the refrigerator, remove it at least half an hour before eating. Keep it wrapped in a cloth (preferably linen or cotton).

The “Caciotta Stagionata sotto la Cenere in Botte” (in English: caciotta seasoned under the ashes in barrels), is produced from cow's milk. The first maturation takes place in the refrigerator.

After being anointed this cheese is matured for about 2 months covered in ashes of oak and chestnut (old protection against external parasites like insects and mould and which enriches the caciotta of perfumes and flavourings). The maturing lasts for at least 4 months in barrels placed in cellars or basements used for this purpose. The environment of maturing must be moist, cool, preferably dark.

The result is fascinating, especially in the scents that are intense and complex. The flavour is balanced, it has an aromatic taste of chlorophyll, musk and spices.

Certainly something special that does not happen to taste often: a further example of the unlimited variety of Italian cheeses.