Walnut Caciotta · San Giovanni Dairy

From Caseificio San Giovanni in Montazzoli, in the Chieti hinterland, comes a caciotta that needs no elaborate introduction. Italian milk, soft and compact paste, walnuts evenly distributed throughout. It's the kind of cheese that works with everything, on its own, on a board, paired with something sweet or savory, and it ended up on our shop shelf because it was too good not to include.

Caseificio San Giovanni has been producing Abruzzo cheeses since 1975. Fifty years of experience that can be tasted in the paste: just the right softness, flavorful without being aggressive, with the aroma of walnuts complementing without overpowering the milk.

Why choose it

• 100% Italian milk, from Abruzzo
• 2% walnuts distributed in the paste for a uniform flavor
• Soft and compact paste, balanced in flavor
• Caseificio San Giovanni since 1975 — Montazzoli (CH)
• Selected by Bottega Belfiore for its authenticity
• 🇮🇹 Produced and packaged in Abruzzo

How to enjoy it

• on a platter with Ventricina from Vastese and artisan dry sausage
• with acacia honey or mostarda for a sweet and savory contrast
• paired with a glass of Montepulciano d'Abruzzo or Cerasuolo
• as an after-dinner treat with a shot of Ratafià or Licorice Liqueur

Ingredients

Milk, salt, lactic cultures, rennet (enzymes), walnuts 2%.

Contains tree nuts. Produced with Italian milk.

Product details

Type: Soft cheese — Caciotta with walnuts Origin: Abruzzo — Montazzoli (CH) Producer: Caseificio San Giovanni Srl — since 1975 Selected by: Fratelli Belfiore, Vasto (CH) Approximate weight: approx. 700 g Price: €28 per kg

A note on weight

Like all whole-wheel cheeses, the weight of each caciotta is never identical. The approximate weight is about 700 g and the final cost is calculated based on the exact weight and confirmed before shipping.

Storage

Store in the refrigerator at +4°C. After cutting, wrap in cheese paper or cling film and consume within 7-10 days.

A tip from Fratelli Belfiore

< On a board with ventricina, a few walnut kernels added to the side, and a drizzle of honey. If there's any left over, the next day it melts beautifully on a slice of warm toasted bread — it's not a defect, it's another recipe.>