Posted on Feb 15 2014 by Redazione

CacioricottaCylindrical fresh cheese made from sheep or goat’s milk, or both, with a delicate flavour. Aged, it’s ideal for grating on the first courses. It can be eaten fresh or aged for better keeping and a stronger flavour. The flavour of Cacioricotta ranges from sweet when young to savoury when aged and can reach a strong distinctive taste that grated on top matches perfectly with special pasta dishes typical from south of Italy. It is eaten grated, on top of salads or pizzas and dishes. Ideal with tomato or passata and fresh basil.