Caciotta are fresh cheeses with a delicate taste and compact structure made from cow’s milk. Animal origin rennet is added to cow’s milk. After about 60 minutes to the resulting curd, called in Italian ‘cagliata’, hot water (80°C) is added. The whey is separated from the cheese mass and hot water is poured to it again. After that the whey is drained off again and left until the next day. After about 20 hours the mass of cheese is cut into slices and poured over with hot water again for about 8 minutes. It is subsequently kneaded until it becomes a homogeneous, elastic mass out of which cheese is formed. It is placed into circular moulds. At the stage of forming the mass, olives, pistachios, chilli pepper, rucola, and other spices are added. Fresh cheeses remain in the brine for a while. Caciotta cheeses are made to order.

Storage recommendations

After opening keep it in the fridge, wrapped in paper for foodstuffs. This way the cheese will not dry and will keep its original taste and smell.

Use recommendations

Questa caciotta si accompagna benissimo a marmellate dolci come quella di More o di Fichi, ideale anche da consumarsi fresca in golosi antipasti tipici italiani accompagnata da salumi o leggermente riscaldata in padella o sulla pizza come base di formaggio fuso più gustosa rispetto alla mozzarella

Category	-	Cold cuts & Cheeses
Storage temperature	-	4-10 °C
Netto weight	-	900 g
Brutto weight	-	910 g
One Cubotto contains	-	14 pieces
Packaging type	-	Plastic vacuum-packed bag
Ingredients	-	Unpasteurised cow milk, rennet, salt, pistachios.