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