Agriturismo in Umbria


Caciotta and truffled caciotta

Raw material: whole cows and sheeps milk (in percentages of 70% and 30% respectively). Animals fed on green fodder or hays of the production zone.

Preparation technique
: The milk, which has been previously pasteurized at the cheese factory and to which milk enzymes are then added, is brought to a temperature of 35-38C, and calf rennet is added. It coagulates in 20-25 minutes. After the breaking of the curd (to the size of a walnut), most of the whey is drained off and then grated truffle, similar to a mush, is added in the amount of about half a kilo per 50 kg of finished product, and mixed with the curd. The curd thus obtained is placed in special molds for an initial draining of the whey. The rest of the whey is drawn off by heating in cases for an hour at a temperature between 40 and 50C. Salting is done in a brine bath for 10-30 hours. The cheese ripens in 15-30 days, in an environment with a humidity of 80-90% and a temperature of 8-12C, where the forms are turned and washed. Yield: 12-14%.

Aging: not done.

Characteristics of the finished product: height: 5-8 cm; diameter: 8-15 cm; weight: 0.3-1.5 kg; shape: cylindrical; crust: slightly firm but not dried, light yellow in color flecked with darker dots; inside: straw yellow color with dark spots of the chopped truffle; fat: 48%; flavor: sweetish, with pervasive truffle aroma.

Production area: the territory of the Gubbio Gualdo Tadino district.

Production calendar: in the autumn, when truffles appear.

(Towns of production)

Product type