Paesanella and Mandriano Valsassina

Ciresa Caciotta Paesanella is one of the most famous cheeses of our range. It is produced with whole cow’s milk, following the ancient alpine traditions.

Upon a slow ripening, Caciotta Paesanella develops its creamy, crystalline paste. It has an eatable, thin, pale pink rind.

Ciresa’s Caciotta Paesanella has a sweet and delicate flavour, slightly aromatic at the end of its ripening.

Ciresa’s Caciotta Paesanella is available in 700 g wheels.

Being produced with whole cow’s milk and accurately ripened for more than a month, Ciresa Mandriano Valsassina is characterised by a sweet, delicate and slightly aromatic flavour.

Mandriano Valsassina has a straw-coloured paste, with a mild texture.

Mandriano Valsassina is available in 1.8 Kg round wheels.



Pasteurized whole cow’s MILK, salt, rennet


minimum 45 days

Shelf-life (from packaging day)

60 days

Lot identification

Number code


Paste: white to straw-coloured; light or dark pink


Sweet, slightly aromatic




Homogenous paste with a thin, pink rind with light veins of characteristic micro flora

E. Coli (UFC/g)

< 100

Staphylococci coag.+ (UFC/g)

< 100

Listeria monocytogenes (UFC/25g)


Staphylococcal Enterotoxins (UFC/25g)


Our formats

Paesanella ~ 700 g
Mandriano Valsassina ~1,8 Kg

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