Concept information
There is no term for this concept in this language.
Preferred term
Caciotta al tartufo (it)
Definition
- Stretched, hard cheese, with aging period no longer than a month, produced with pasteurised cow milk for 70% e pasteurised sheep milk for 30%, with the addition of truffle, and from the entire territory of the Italian region of Umbria.
Source
- https://www.atlantecaseario.com/
Belongs to group
- Agroalimentare (it)
- Certificazioni (it)
- Domini (it)
- Latte e derivati (it)
- P.A.T (it)
- Regioni (it)
- UMBRIA (it)
Page
- http://www.agricoltura.regione.umbria.it/static/doc%20prodotti%20tipici/caciotta.pdf
In other languages
-
Italian
URI
https://vocabs.ilc4clarin.ilc.cnr.it/vocabularies/madin-term/agroterm/caciotta_al_tartufo_305
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