Cacetto affumicato

A cheese with a full-bodied flavor made even more intense by the smoking process: the smoked cacetto from Latteria Sorrentina is a product that encapsulates the taste of an ancient cheesemaking tradition, still reaching the tables of Italians today to surprise with every bite.

Smoked cacetti are cheeses that should never be missing in a kitchen: a special ingredient for imaginative and varied dishes, from appetizers to pasta, it’s also excellent in omelettes or paired with vegetables.

It is a very versatile cheese, can be used in many different ways, and even cut into cubes or shaped in unique forms to create decorative skewers for a buffet. It’s also delicious melted on toasted bread or even on pizza.

It’s a cheese that stimulates every chef’s creativity, so what are you waiting for? Order smoked cacetti for your pizzeria or restaurant today!

The main processing stages of white cacetti can be summarized in the following points:

– The pasteurized milk is heated to a temperature ranging from 60°C to 70°C.
– Once cooled, the milk is placed in the boiler, where it is processed for about 1 hour.
– The mature curd is extracted and undergoes the stretching treatment.
– Next, the shaping process takes place: it is during this phase that the smoked cacetti take their typical shape and are tied together with raffia string.
– Once shaped, the cacetti are subjected to two salting steps.
– Finally, the smoking process begins: the cacetti are tied in pairs, hung, and exposed to smoke from straw or wood shavings.

Smoked cacetti are genuine products and essential for trattorias, restaurants, and pizzerias. Order now from Latteria Sorrentina!

Pasteurized cow’s milk, salt, rennet, and lactic ferments