Caciotta Paesanella is a small format stracchino by the producer of Ciresa’s Gorgonzola. A small-format, washed rind wheel, it’s a fine supplement to their traditional DOP selection from Lombardia.
Caciotta Paesanella posesses many of the characteristics of traditional Stracchino, with a plump paste and active washed rind. Its flavors tend to be meaty and slightly funky, with a steady lactic presence.
Founded in 1927, Ciresa is the key affinatore of Lombardy cheeses, their central range reflective of the cheeses of the historic land of Lombardy. They work closely with their producers to ensure the cheese is made to Ciresa’s specifications. While most of Ciresa’s affinage occurs at the main office in Introbio, Ciresa has a special location in Novara for the care and aging of Gorgonzola.
The Pedretti family have made cheese for at least 70 years, working with Ciresa the whole time. They receive one milk delivery per day , dividing that milk into two batches. They have twin 3000L vats in which they make between 200 – 250 wheels of cheese each day, with almost daily pick-ups from Ciresa. No salting is done at the dairy; this is left for the affinatores at Novara.
FORMAT 6/1.5 lb wheel
TYPE Semi-soft, Washed rind
MILK Pasteurized cow
RENNET Traditional Calf stomach
AFFINATORE Formaggi Ciresa
REGION Lombardia Italy
AGE 2-3 months
PROFILE Plump, pleasant texture. Generally beefy and custardy flavors. Its active rind imparts aromas of cellar and mold, while its paste smells of sweet cream.