Cacioricotta is a cheese with a compact and soft paste, typical of the Apulian cheese tradition. Made with a hybrid processing technique, midway between cheese and ricotta processing methods, it is obtained from cow’s or sheep’s milk. In traditional Apulian cuisine, it is used sliced or grated on typical dishes such as “orecchiette” pasta with fresh tomato sauce and basil.
|Code||Product||Net weight||Packaging||Pieces/PS container|
|0521||Cacioricotta *||250 g (about)||Vacuum-packed||12 pcs|
|0522||Sheep milk cacioricotta||300 g (about)||Vacuum-packed||12 pcs|
* smoked also available