Cacio di vacca bianca cheese

Cacio di vacca bianca cheese

Cacio di vacca bianca is a cheese traditionally produced in Abruzzo using the excess unpasteurised milk of nursing cows of the breeds Marchigiana or Podolica and animal rennet.

The soft cheese is partially cooked and is matured for 1 to 6 months or longer. Moulded in rattan baskets, it has a cylindrical shape 12-20cm in diameter. Its height is 7-12cm, and it weighs from 800g to 2kg. The exterior is marked with the impression of the rattan and is white in colour, which tends to yellow as it matures. The paste is soft, compact, with occasional holes, and is white to pale yellow.

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