Caciotta has always been part of the peasant traditional diet, but nowadays can be found both on poor and rich tables. Caciotta is a tasty and healthy cheese. The best way to enjoy it is “au naturel” during your happy hour, or as an entree, with pickles and marmalade. The secret of this cheese lies in the high quality milk and in the cutting of the curd. During the process, the curd is cut into pieces the size of a grain of rice, then it’s placed into perforated moulds where it dries. The aging of the curd will last between 15 and 45 days. The end product is the Caciotta cheese.
Caciotta was originally made with sheep milk only. Nowadays it is made with cow and goat milk as well