Caciotta

Description

Caciotta is one of the most popular cheeses in Italy: it is made everywhere and with every type of milk, because it is quite quick and easy to make, and it can be consumed after a ripening period of just 10-15 days. Easy, yet not ordinary! A good Caciotta needs good milk and expert hands… And we have both! Our cheesemakers make it with the same mountain milk that we use for Parmigiano Reggiano. Try it as an appetizer, combined with fruit jams and honey, or dice it and add it to salads.