Casa Finco
casari dal 1925
Small bites of happiness with 100% Italian milk from a short supply chain.
Plain caciotta, with black pepper, red chili pepper, mountain herbs or truffle. With so many flavors, you will for sure find your perfect match. You just have to choose!
Caciotta produced exclusively with italian cow’s milk from short supply chain, salt, black pepper in grains and rennet.
Tasty caciotta cheese with real black pepper that gives this cheese a pleasant crunchy texture given by the pepper grains you encounter while tasting it.
minimum 5 days
0,6 kg or 3 kg
Caciotta produced exclusively with italian cow’s milk from short supply chain, salt, red chili peppers and rennet.
Thanks to the carefully selected ingredients, this caciotta cheese has a distinct spicy taste of red chili pepper that perfectly balances out with the sweetness of milk.
minimum 5 days
0,6 kg or 3 kg
Caciotta produced exclusively with italian cow’s milk from short supply chain, salt, black summer truffle and rennet.
Premium and fine cheese, produced with the addition of real pieces of black summer Italian truffle. The sweet taste of milk perfectly combines with the intense, aromatic taste of truffle.
minimum 5 days
0,6 kg or 3 kg
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt, black summer truffle and rennet.
Cheese produced with full-fat milk with a pale-yellow color and real pieces of black truffle inside.
This caciotta ages on wooden boards. Its texture is firm and compact, the aging period makes the texture slightly granular but it melts well on the palate. The taste of truffle is intense but well balanced by the sweetness of milk.
On request the caciotta can have an external black coating.
at least 90 days
2 kg
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain with low-lactose content, salt and rennet.
Thanks to its specific production process, it is suitable for all those lactose intolerant.
This cheese is produced exclusively with Italian local milk and during the production process natural lactase is added. This caciotta preserves the same organoleptic characteristics of the traditional product with a light sweeter taste.
The final lactose quantity in this cheese is less than 0,1%.
minimum 5 days
300 g or 700 g. Various formats available, request the catalogue.
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt, dried selection of mountain herbs and rennet.
Thanks to the carefully selected ingredients of the alpine territory, this cheese has a fresh and pleasant taste of aromatic herbs.
minimum 5 days
0,6 kg or 3 kg
Caciotta produced exclusively with italian cow’s milk from short supply chain, salt and rennet. Comes in whole wheels aged and wrapped in mountain hay.
This caciotta is very aromatic with a pleasant aroma of summer hay and a natural taste of milk. The texture of this caciotta cheese is compact. The rind is covered by blades of grass and mountain flowers.
at least 30 days
3 kg
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Caciotta cheese with cow’s milk that has a unique taste, a creamy texture and a fresh aroma of milk thanks to specific production methods that have been passed down from generation to generation.
minimum 5 days
0,6 kg or 3 kg
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt and rennet.
Caciotta cheese made with cow’s milk. This cheese has a white or slightly straw-like color.
It is a soft and creamy cheese, with a fresh taste of milk.
minimum 5 days
0,7 kg or 1 kg
Caciotta cheese produced exclusively with italian cow’s milk from short supply chain, salt, rennet and selected milk enzymes.
The Fioretto cheese is made with full-fat milk and has a strong straw-yellow color accentuated by the aging period.
It ages for at least 90 days on wooden boards. Its texture is firm and consistent and its taste is strong and decise.
at least 90 days
2 kg
Fresh cheese produced exclusively with cow’s milk from short supply chain, salt, rennet and penicillium-candidum.
This cheese is fresh and creamy with a pleasant aroma of milk.
The taste of this cheeese is unique and it is given by the particular production process and by the action of pennicilium candidum, a nouble mould that gives the cheese its white velvety appearance.
at least 5 days
300 g or 400 g
