The freshness of the cacioricotta cheese, enjoyed on any plate of pasta, legumes or soups, is also channelled by the delicacy of the taste of the cow’s milk **. We always and only choose Apulian milk, the livestock capital of Southern Italy. The art of salting by hand has been handed down for generations, which we continue to use to give you the authentic flavor of our artisanal products of Salento.
** 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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