1.0Torino Cheesehttps://www.torinocheese.com/en/assistenza.informatica@to.camcom.ithttps://www.torinocheese.com/en/author/admin/Cacioricotta - Torino Cheeserich600338<blockquote class="wp-embedded-content" data-secret="cTC7rGJjJX"><a href="https://www.torinocheese.com/en/formaggio/cacioricotta/">Cacioricotta</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.torinocheese.com/en/formaggio/cacioricotta/embed/#?secret=cTC7rGJjJX" width="600" height="338" title="“Cacioricotta” — Torino Cheese" data-secret="cTC7rGJjJX" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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The technology used to make this cheese is partly based on the methods applied to make typical southern Italian cacioricotta. The unique aspect of the method preferred is that milk is heated to about 85 °C before rennet is added and processing begins. This is a fresh cheese sold after very short affinage (about a […]