La Casara, one of the most renowned cheese affineurs in northern Italy, produces its truffle cheese starting from a truffle caciotta aged for only 60 days. During processing, the caciotta is enriched with truffles from Umbria, followed by an aging period of about 3-6 months. It is no longer referred to as fresh caciotta but as a true aged cheese. A very refined and tasty product.
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La Casara, one of the most renowned cheese affineurs in northern Italy, produces its truffle cheese starting from a truffle caciotta aged for only 60 days. During processing, the caciotta is enriched with truffles from Umbria, followed by an aging period of about 3-6 months. It is no longer referred to as fresh caciotta but as a true aged cheese. A very refined and tasty product.
