Caciotta

Caciotta, also known as Formetta in dialect, is a cheese made from cow’s milk in sizes weighing 1.5 to 3 kg. It is soft and doughy, has a mild taste and is matured for 15-20 days. After pasteurization at 72°C, the milk is put into the polyvalent and once it reaches a temperature of about 38°C, enzymes and rennet are added. After 15-20 minutes, the curds are broken, the whey is drained and the cheese is put into moulds of various sizes to obtain cheeses with a variable weight of 1.5 to3 kg. The cheeses are put into closed containers used for steaming and then they are put into tanks of brine, where they remain for 12 hours.

They are then put into aging rooms for 15-20 days at a temperature of 4-5°C. They are left to dry in a room, which is ventilated with hot air for a day and, at this point, they are ready to be sold.

In the typical Umbrian version, black and/or white truffle is added.