Pan di Cacio Cheese
A "pasta filata" cheese made from top quality milk, with a fermented natural acidity, rennet and salt. It is a cheese with particular characteristics which make it unique in both its round loaf-like shape and in its taste.
Monti Trentini PAN DI CACIO is naturally smoked in ovens with selected, non-resinous wood. Because of the short ageing process, it has a compact but elastics texture, which becomes slightly more crumbly if the process lasts longer.
The taste is enhanced by the aroma of wood smoke, which gives the product a distinct flavour, but equally light and delicate.To be eaten with white wines.Aged: minimum 15 daysAverage weight: 3,5 Kgs.