La Casara, one of the most renowned cheese affineurs in northern Italy, starts with a truffle caciotta aged for only 60 days to produce its truffle cheese. During processing, the caciotta is enriched with truffles from Umbria and aged for approximately 3-6 months. It is no longer referred to as fresh caciotta but as a true aged cheese. A very refined and flavorful product.
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La Casara, one of the most renowned cheese affineurs in northern Italy, starts with a truffle caciotta aged for only 60 days to produce its truffle cheese. During processing, the caciotta is enriched with truffles from Umbria and aged for approximately 3-6 months. It is no longer referred to as fresh caciotta but as a true aged cheese. A very refined and flavorful product.
