Square-shaped Acerella cow caciottina, made from raw cow's milk and vegetable rennet, is an organic cheese. Maturation time 20 days. Acerella is a Tuscan caciotta produced with raw Italian cow's milk and vegetable rennet. Made by Poggio di Camporbiano, a slow food presidium that pays great attention to the authenticity of the raw materials it uses. Caciottina Acerella is a cheese with a soft and compact texture. It is suitable for various uses in the kitchen, also very good on the griddle. How we work: 100% milk from our own production, natural without additives or flavourings. Cows eat hay, grass, barley, bran and what nature offers. No silage, soya, corn. No powdered milk for the little ones, no antibiotics. The animals are not dehorned or tied, but free to graze. Natural fertilization. Continue to visit our online shop for other typical Tuscan products.
Cow's milk *, sea salt, vegetable rennet, lactic ferments.
Vacuum packed. To be consumed preferably within 90 days.
Store in the refrigerator at a temperature of 4-5°C.
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