Caciotta

TYPOLOGY / Stretched cheese.
INGREDIENTS / Milk, Rennet, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Round and flattened.
CRUST / Smooth and shiny crust.
COLOUR / Straw-coloured.
INNER COLOUR AND CRUST / Clear straw-coloured.
HOLES / Absent.
STRUCTURE / Dense, moderately elastic.
SMELLS / Melted butter lactic scents and vegetal notes.
FLAVOURS / Balance of mild, tart and sapid.
FRAGRANCES / Lactic and animal notes.
TRIGEMINAL SENSATIONS / Moderately spicy.
STRUCTURE INSIDE MOUTH / Firstly lumpy then melting and
soluble.
TASTE-OLFACTORY PERSISTENCE / Low.

SALES UNIT / About 0,5 Kg, 1 Kg, 2 Kg.
TECHNOLOGICAL ASPECTS / Raw milk, that originates in two milkings at most, is congealed with lamb’s rennet. The curd ripens in at
least 24 hours, then stretched and shaped with traditional techniques that require only manual operations. The cheese ripens in natural
environments.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / 1 day.
SHELF LIFE / 90 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Vacuum-packed and heated foods bag.
BACH CODING / 6 digits corresponding to start production’s day, month and year.