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Caciotta
For almost a thousand years now, the raising of cows has allowed the production of a variety of cheeses in the area of Vicenza. Caciotta is also one of the cheeses produced. It became widespread in the Veneto plains and in the area of Vicenza during the Renaissance. It is a fresh cheese with soft, semi-cooked pasta, processed at a maximum temperature of 44 degrees. It is produced with pasteurised whole cow’s milk but may also be obtained from partially skimmed milk. The salting of the newly
produced cheese is done dry, by placing the forms in salt and turning them over every 12 hours, for a maximum of two days. Caciotta matures in 15-20 days in a cool
environment with average humidity. The crust is dark ivory in colour, while the pasta maintains a yellowish colour, a compact consistency and an extremely delicate taste. Caciotta generally has cylindrical forms and a weight ranging between one and three kilos.
Caciotta is one of the cheeses certified by the “Land of Palladio” Consortium.
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