https://www.caseificiopascoli.it/en il Sito ufficiale del Caseificio Pascoli di Savignano sul Rubicone Sat, 11 Apr 2026 14:46:09 +0000 en-US hourly 1 https://www.caseificiopascoli.it/en/product/caciotta-del-rubicone-caglio-vegetale/ Fri, 27 Oct 2017 07:42:45 +0000 https://www.caseificiopascoli.it/prodotto/caciotta-del-rubicone-caglio-vegetale/ Caciotta del Rubicone with Vegetal Rennet Origin of milk: Italy, Romagna. The Caciotta del Rubicone is a table cheese suitable for those who follow a vegetarian diet and for those who want to enjoy the sweet taste of nature at its best. The name "Caciotta del Rubicone" was created to celebrate the area because it recalls the valley where the cheese is produced, and reminds us the story told by the Rubicon River: Julius Caesar uttered here the famous phrase "Alea Iacta Est”, the dice is cast! Caciotta del Rubicone is produced without animal rennet. The rennet used is extracted from the flower of the wild thistle, of Cynara kind, which contains the suitable enzymes for the realization of this cheese. Ingredients: Pasteurized cow's milk, lactic enzymes, vegetal rennet (Cynara cardunculus), sea salt. Storage and expiry date: To ensure the integrity of the product, the cheese must be stored at refrigeration temperature (4-6°C), without interrupting the cold chain, in a protective casing. Shelf life: 90 days. Allergens: Milk and milk-based products (including lactose).    ]]> Caciotta del Rubicone with Vegetal Rennet Origin of milk: Italy, Romagna. The Caciotta del Rubicone is a table cheese suitable for those who follow a vegetarian diet and for those who want to enjoy the sweet taste of nature at its best. The name "Caciotta del Rubicone" was created to celebrate the area because it recalls the valley where the cheese is produced, and reminds us the story told by the Rubicon River: Julius Caesar uttered here the famous phrase "Alea Iacta Est”, the dice is cast! Caciotta del Rubicone is produced without animal rennet. The rennet used is extracted from the flower of the wild thistle, of Cynara kind, which contains the suitable enzymes for the realization of this cheese. Ingredients: Pasteurized cow's milk, lactic enzymes, vegetal rennet (Cynara cardunculus), sea salt. Storage and expiry date: To ensure the integrity of the product, the cheese must be stored at refrigeration temperature (4-6°C), without interrupting the cold chain, in a protective casing. Shelf life: 90 days. Allergens: Milk and milk-based products (including lactose).    ]]> https://www.caseificiopascoli.it/en/product/drunk-sangiovese-caciotta/ Fri, 13 Oct 2017 07:18:03 +0000 https://www.caseificiopascoli.it/prodotto/caciotta-ubriaca-al-sangiovese/ Origin of the milk: Italy. The Ubriaco al Sangiovese tells a story about Romagna. The caciotta cheese is produced with sheep's milk, and/or mixed cow’s milk coming from the Romagna pastures. Ingredients: Milk, sea salt, lactic enzymes, rennet. Maturing and refining: After the traditional aging period this caciotta is refined for 30 days in a Sangiovese must coming from the Bertinoro area, a charming town in the Forlì area, famous for the high quality of this red wine, perfectly matching with the caciotta ubriaca (drunk caciotta). While the colour of the rind is plum, the paste appears white. It has a very special taste, slightly pungent. Storage and expiry date: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf Life 6 months. Allergens: Milk and milk-based products (including lactose).]]> Origin of the milk: Italy. The Ubriaco al Sangiovese tells a story about Romagna. The caciotta cheese is produced with sheep's milk, and/or mixed cow’s milk coming from the Romagna pastures. Ingredients: Milk, sea salt, lactic enzymes, rennet. Maturing and refining: After the traditional aging period this caciotta is refined for 30 days in a Sangiovese must coming from the Bertinoro area, a charming town in the Forlì area, famous for the high quality of this red wine, perfectly matching with the caciotta ubriaca (drunk caciotta). While the colour of the rind is plum, the paste appears white. It has a very special taste, slightly pungent. Storage and expiry date: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf Life 6 months. Allergens: Milk and milk-based products (including lactose).]]> https://www.caseificiopascoli.it/en/product/drunk-caciotta-albana/ Fri, 13 Oct 2017 07:10:45 +0000 https://www.caseificiopascoli.it/prodotto/caciotta-ubriaca-in-albana-di-romagna/ Origin of the milk: Italy. L’Ubriaco in Albana (The Drunk in Albana) is a sheep's milk cheese (or cow/sheep mixed milk depending on availability) then matured in a must of Albana di Romagna. Its consistency is slightly pinstripe. After an initial 60-day of aging it is matured for 30 days in Albana must. Ingredients: Local milk, sea salt, lactic enzymes, rennet. Must of Albana for refining. Maturing and refining: After the traditional aging period, this caciotta is refined for 30 days in Albana di Romagna must, a typical wine of Romagna perfectly matched with the caciotta’s flavour to best savour the tastes of Romagna. While the rind’s colour is light and slightly amber, the colour of this cheese paste is white. Storage and expiry date: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf life 6 months. Allergens: Milk and milk-based products (including lactose)  ]]> Origin of the milk: Italy. L’Ubriaco in Albana (The Drunk in Albana) is a sheep's milk cheese (or cow/sheep mixed milk depending on availability) then matured in a must of Albana di Romagna. Its consistency is slightly pinstripe. After an initial 60-day of aging it is matured for 30 days in Albana must. Ingredients: Local milk, sea salt, lactic enzymes, rennet. Must of Albana for refining. Maturing and refining: After the traditional aging period, this caciotta is refined for 30 days in Albana di Romagna must, a typical wine of Romagna perfectly matched with the caciotta’s flavour to best savour the tastes of Romagna. While the rind’s colour is light and slightly amber, the colour of this cheese paste is white. Storage and expiry date: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf life 6 months. Allergens: Milk and milk-based products (including lactose)  ]]> https://www.caseificiopascoli.it/en/product/misto-di-romagna/ Thu, 12 Oct 2017 08:10:17 +0000 https://www.caseificiopascoli.it/prodotto/misto-di-romagna/ cappelletti. This caciotta is the basis for some of our refined cheeses, in which case it reaches a 60 days aging. Ingredients: cow and sheep milk, rennet and salt. Shelf Life 90 days. It is maintained at 4°C        ]]> cappelletti. This caciotta is the basis for some of our refined cheeses, in which case it reaches a 60 days aging. Ingredients: cow and sheep milk, rennet and salt. Shelf Life 90 days. It is maintained at 4°C        ]]> https://www.caseificiopascoli.it/en/product/pecorino-di-romagna/ Thu, 12 Oct 2017 08:00:10 +0000 https://www.caseificiopascoli.it/prodotto/pecorino-di-romagna/ Origin of the milk: Italy. Produced with Romagna sheep's milk, this cheese is aged for about two months and is the basis of our refined cheeses. It has a strong and intense flavour and matches well with a red wine of the same characteristics, with honey, pumpkin jam, pears and figs, caramelized onion. Ingredients: Pasteurized sheep's milk, rennet, sea salt and lactic ferments. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4 degrees enveloped in a protective casing. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose).    ]]> Origin of the milk: Italy. Produced with Romagna sheep's milk, this cheese is aged for about two months and is the basis of our refined cheeses. It has a strong and intense flavour and matches well with a red wine of the same characteristics, with honey, pumpkin jam, pears and figs, caramelized onion. Ingredients: Pasteurized sheep's milk, rennet, sea salt and lactic ferments. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4 degrees enveloped in a protective casing. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose).    ]]> https://www.caseificiopascoli.it/en/product/caciotta-refined-under-hay/ Thu, 12 Oct 2017 07:55:47 +0000 https://www.caseificiopascoli.it/prodotto/caciotta-affinata-sotto-fieno/ Origin of the milk: Italy. Produced with sheep and/or cow milk, this cheese is aged for about two months and then refined in natural hay. The maturation under hay gives the cheese paste a typical amber colour, a smell and a taste that reminisce a hay meadow. It has indeed very intense herbal notes and it’s particularly tasty. It has a strong and intense flavour and matches well with a red wine with the same characteristics. Ingredients: Pasteurized sheep's milk or cow-sheep mixed, rennet, salt and lactic ferments. The rind shows decorative hay wires. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4 degrees enveloped by a protective casing. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose). ]]> Origin of the milk: Italy. Produced with sheep and/or cow milk, this cheese is aged for about two months and then refined in natural hay. The maturation under hay gives the cheese paste a typical amber colour, a smell and a taste that reminisce a hay meadow. It has indeed very intense herbal notes and it’s particularly tasty. It has a strong and intense flavour and matches well with a red wine with the same characteristics. Ingredients: Pasteurized sheep's milk or cow-sheep mixed, rennet, salt and lactic ferments. The rind shows decorative hay wires. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4 degrees enveloped by a protective casing. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose). ]]> https://www.caseificiopascoli.it/en/product/caciotta-refined-under-walnut-leaves/ Thu, 12 Oct 2017 07:50:03 +0000 https://www.caseificiopascoli.it/prodotto/caciotta-affinata-foglie-di-noce/ Ingredients: Pasteurized milk, lactic enzymes, rennet, salt. Storage: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf life 6 months.        ]]> Ingredients: Pasteurized milk, lactic enzymes, rennet, salt. Storage: Keep in a cool, dry place or in the refrigerator at 4 degrees. Shelf life 6 months.        ]]> https://www.caseificiopascoli.it/en/product/formaggio-di-fossa-dop/ Thu, 12 Oct 2017 07:49:35 +0000 https://www.caseificiopascoli.it/prodotto/formaggio-di-fossa-dop/ Formaggio di Fossa di Sogliano DOP aged in the “fossas” of Sogliano at Rubicone  Origin of the milk: Italy. The caciottas are handmade in the cheese factory, in the typical area of ​​production of this rare cheese, following a strict set of standardized production guidelines for DOP recognition. The cheese produced is aged for 60 days and then placed into the fossas dug in tuff in Sogliano al Rubicone, for 3 months. The fossas date back to the fourteenth century and belonged to the Malatesta family. The aging in the fossa traditionally takes place from August to November. At the end of the aging process, the “Formaggio di Fossa di Sogliano DOP" shows irregular shapes, characterized by bumps and depressions. It’s best tasted with acacia honey and a sweet wine, the Passito di Pantelleria for example; it’s excellent grated on pasta and as an ingredient in a few typical Romagna dishes and much more. The smell is lingering, entangling and enchanting, sometimes intense, rich of aromas recalling woodland undergrowth with special scents. The cheese can be mixed or pecorino cheese. Ingredients: sheep's milk and/or mixed cow-sheep, rennet, sea salt. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4° C, wrapped in a wrapper and well sealed because its persistent and intense odour expands easily. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose).      ]]> Formaggio di Fossa di Sogliano DOP aged in the “fossas” of Sogliano at Rubicone  Origin of the milk: Italy. The caciottas are handmade in the cheese factory, in the typical area of ​​production of this rare cheese, following a strict set of standardized production guidelines for DOP recognition. The cheese produced is aged for 60 days and then placed into the fossas dug in tuff in Sogliano al Rubicone, for 3 months. The fossas date back to the fourteenth century and belonged to the Malatesta family. The aging in the fossa traditionally takes place from August to November. At the end of the aging process, the “Formaggio di Fossa di Sogliano DOP" shows irregular shapes, characterized by bumps and depressions. It’s best tasted with acacia honey and a sweet wine, the Passito di Pantelleria for example; it’s excellent grated on pasta and as an ingredient in a few typical Romagna dishes and much more. The smell is lingering, entangling and enchanting, sometimes intense, rich of aromas recalling woodland undergrowth with special scents. The cheese can be mixed or pecorino cheese. Ingredients: sheep's milk and/or mixed cow-sheep, rennet, sea salt. Storage and expiry date: Keep in a cool and dry place or in a refrigerator at 4° C, wrapped in a wrapper and well sealed because its persistent and intense odour expands easily. Shelf life 1 year. Allergens: Milk and milk-based products (including lactose).      ]]>