It burns, but less than the Salento sun!: just enough to bring a little heat and pleasure to a rice, pasta or pizza dish! In the delicate stage of breaking the curd, just the perfect amount of crushed chilli is added to the cheese. All the rest is the story of abundant care towards this product made from exclusively Apulian milk ** from sheep, goats and cows, before finally being salted by hand.
**Contains lactose and milk proteins
Consumption and conservation advice:
The cacioricotta cheese comes in a vacuum pack, and we recommended it’s consumed within 180 days of production. Once opened, it must be closed carefully, stored in the refrigerator and consumed within a week to best retain its delicacy and organoleptic characteristics.
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