JuliaBalbilla at 20:38, 15 December 2012

2012-12-15T20:38:15Z

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|title=Caciotto di Cirella di Platì cheese suppliers, pictures, product info
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|description=Caciotto di Cirella di Plati is made with whole, unpasteurised cows. milk. The rind is thin, shiny, pale yellow
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[[Image:Caciotto di Cirella di Platì cheese.jpg|thumb|300px|right|Caciotto di Cirella di Platì cheese]]
Caciotto di Cirella di Platì is made with whole, [[Unpasteurised|unpasteurised]] [[Cows|cows]]. [[Milk|milk]]. The rind is thin, shiny, pale yellow. Sweet and buttery after a medium maturation period, it becomes spicy if left for longer. It can be matured from 2-3 days to a few months in a cool and ventilated properly. Produced usually from November to July in the lower side of the Ionian Reggio Aspromonte, and particularly in Cirella di Platì, Ciminà and Antonimina in the [[Italian]] province of Reggio Calabria.

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Caciotto di Cirella di Platì cheese - Revision history

JuliaBalbilla at 20:38, 15 December 2012