CHEESES AND YOGURTS PAGE
PRODUCTS FROM US
CACIOTTE
We also produce a soft cheese called caciotta, which comes in two varieties: plain or flavoured with seasonal herbs (wild-fennel flowers, savory, juniper or walnuts, depending on the season).
Caciotta can be eaten fresh or it can be ripened. Fresh caciotta has a more delicate flavour, while the ripened variety has a much stronger flavour. When caciotta is ripened for longer periods of time, its surface gets covered in noble rot, which gives it a distinctively intense flavour.
Caciotta is best served with a touch of olive oil. It is also excellent melted and served with polenta or risotto.
We recommend pairing it with intense white wines.
TABOR
Tabor cheese is made from raw whole milk to which we add our home-produced milk, just like we do with all of our cheeses. It is then semi-cooked and pressed.
Our cattle’s healthy diet gives this cheese an intense, fragrant and delicate flavour. while its texture is semi-elastic and mellow.
Try grilling it or pairing it with local cold cuts.
We offer different varieties of Tabor: soft Tabor (ripening time: 2-3 months), mild Tabor (ripening time: 6-8 months) and mature Tabor (ripening time: 1 year or 2 years). Mature Tabor is characterised by a complex flavour and a persistent aroma.
We recommend serving it with young wines and white wines.
RICOTTA
No production cycle would be complete if we didn’t make our fresh ricotta. Ricotta is made from whey, which gives it a very delicate flavour. Ricotta can be served plain or with walnuts and honey.
In the Trieste area it is often used as an ingredient in both savoury dishes and traditional desserts. Upon request we also sell smoked ricotta. Upon request we also sell smoked ricotta.
PEPPER-FLAVOURED MLET
Pepper-flavoured Mlet cheese is made from three varieties of Tabor cheese.. It is prepared by crushing the cheese mass and seasoning it with pepper. The cheese is then hand-pressed and left to rest for a couple of weeks before undergoing a short ripening process.
Due to its strong flavour, we recommend you try this cheese last. It goes really well with honey, jam or Italian mostarda (candied fruit in a mustard-flavoured syrup). ). It is also excellent with polenta or pasta cacio e pepe (pasta with cacio cheese and ground pepper).
YOGURT
….. only white, natural, dense and delicate in all its purity ….. fresh fruit, honey or jam.
