A long time ago, in some regions of Italy, the word "cacio" denoted all of the different cheeses that were produced and enjoyed on our peninsula. The word may be used less than it used to be, but you will still hear it in dialects, idioms and proverbs, because our memory is also in our words. Words will often birth other words, and from the word “cacio” we got "caciotta”. It is a cheese that is beloved by adults and children alike, and it was created because the shepherds wanted something sweeter and more delicate than their Pecorino. It has a shorter preparation time and it is easier to make. This is why every Italian region has its own caciotta. It is made from sheep's milk, cow's milk, goat's milk, or buffalo milk... The milk was the one that was most easily found on their own lands. The flavour was - and is - always exceptional.
Our Emilian Caciotta comes from cow's and sheep's milk with an enveloping yet delicate taste. To enjoy it at its best, we recommend pairing it with a glass of aromatic wine, but you can also use it as an ingredient in your recipes or as the focal point of a cheese board, perhaps accompanied by a few spoonfuls of our honey.
Nutrition Information per 100 g
Energy 1443 kJ
Fat 27,87 g Of Which Saturates 18,36 g Carbohydrate 2,39 g Of Which Sugars 1,4 g Protein 21,79 g Salt 1,57 g
Ingredients: Cow's MILK and sheep's MILK in varying percentages, rennet, salt, milk enzymes.
Surface treated with preservative Pimaricin (E235) and tomato concentrate. Non-edible rind.
Keep refrigerated (4° - 8°)