Caciotta vaccina al caglio vegetale

Caciotta vaccina al caglio vegetale is a type of cheese made from cow’s milk using vegetable rennet. It is a popular cheese in the Marche region of Italy, particularly in the towns of Urbino, Pesaro, and Fano. This cheese can be found in various stores and shops in these towns, such as La Bottega del Cheeseo in Urbino and Caseificio Sociale di Fano in Fano.

One recipe that incorporates caciotta vaccina al caglio vegetale is a simple salad. It involves slicing the cheese and combining it with fresh tomatoes, basil, and olive oil. Another recipe is a pasta dish, where the cheese is melted into a creamy sauce with garlic, butter, and white wine, and then tossed with cooked pasta.

Caciotta vaccina al caglio vegetale has received the PAT (Traditional Agri-Food Product) recognition, which is a certification given to traditional food products in Italy. The specifications for this cheese include using only cow’s milk, vegetable rennet, and a specific aging process. It must be aged for at least 30 days and has a soft and creamy texture.

– “Caciotta vaccina al caglio vegetale” – La Bottega del Cheeseo (
– “Caseificio Sociale di Fano” – Caseificio Sociale di Fano (
– “Caciotta vaccina al caglio vegetale” – Prodotti Tipici Marchigiani (