The art of blending the best cow’s, sheep’s and goat’s milk ** from Puglia. Made with traditional craftsmanship: it is salted by hand and left to mature for a short time. It is eaten in a variety of ways – sliced as an appetizer, grated in flakes with pasta and tomato or pasta with cheese and pepper. Delicious in minestrone or pea soup and as part of the filling in stuffed aubergines. Easy and tasty in sandwiches.
** 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 well, stored in the refrigerator and consumed within a week to best retain its delicacy and organoleptic characteristics.
79 in stock