Caciotta cheese of red cows

Caciottina di Vacche Rosse is a fresh cheese which is only matured for 10 days.
This cheese is characterised by a soft paste which retains all the flavour of the milk: it almost melts in the mouth.

It has a soft and compact paste, with fine eyes, white in colour tending to a light straw yellow.
Its aroma is reminiscent of butter and its taste has delicate notes of hay and grassy hints.

The milk used for the artisanal preparation of this Caciottina is that of the Vacche Rosse, a typical breed of cattle from Emilia Romagna.
It is a large, rustic and long-lived breed of cattle which produce cheeses with an intense but delicate taste.

It is excellent diced for dressing pasta or salads. It is sensational eaten au naturel with wildflower honey. Try it also with fruit mostarda!
The ideal wine to pair with this type of cheese is a structured red wine, white raisin wine or Malvasia.