Cacio ricotta cheese is a specialty from Salento. Made with sheep and cow milk, rennet, cultures, and salt, it's perfect for grating over traditional dishes. Weight varies between 250 and 300 gr. Artisanally produced and vacuum-packed to ensure freshness. The company, with over 25 years of experience, uses only high-quality milk from carefully fed livestock. This ensures a unique and authentic flavor.
Cacio ricotta cheese is a typical local production of Salento, made from sheep and cow milk, rennet, cultures, and salt. This table ricotta cheese is ideal for grating and enjoying with classic dishes from the local and national tradition. The weight is around 300 grams, with a possible variation of 50 grams more or less.
Regarding the sizes, the weight of the grating ricotta cheese ranges from 250 to 300 grams. This variation depends on artisanal production and aging, which can cause fluctuations of a few grams more or less.
Cacio ricotta cheese is vacuum-packed for optimal preservation. Only home-produced milk is used, and the cheese is shipped in polystyrene packages directly from the producer.
The producing company has been operating for over 25 years and extends over about 100 hectares, mainly used for crops to meet the daily needs of livestock: 800 Sardinian sheep, 200 chamois goats, and about 70 cows of the Frisian, red piebald, and brown Alpine breeds. High-quality certified milk is processed in the company's own dairy, using safe and traditional techniques.
The finished product has a unique flavor thanks to the use of processing techniques based on food safety and years of experience. The milk is pasteurized and carefully processed, starting from the animals' diet, which includes barley, oats, corn, fava beans, and various hay. These precautions ensure the quality and authenticity of cacio ricotta cheese.
In summary, Puglian cacio ricotta cheese represents one of the excellences of Salento's dairy production, with an authentic flavor and certified quality resulting from a long tradition and careful attention to every production phase.
A classic produce from Apulia! Caciotta is a soft cheese from sheep cheese, rennet and salt. It comes in 750 gr shape. 15% off buying 2 x 750 gr.
Smoked caciocavallo is a cheese that is seasoned and smoked over a wood fire. Fermented hard stretched curd cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
Fresh white scamorza is a fermented cheese with spun paste, sweet and soft, made with whole cow's milk. This cheese stands out for its guaranteed freshness due to fast shipping, ensuring arrival at your home within 24/48 hours. Apulian scamorza retains all its organoleptic characteristics thanks to packaging in polystyrene boxes. Perfect for every culinary need, it is a versatile and tasty cheese.
Caciocavallo is an extraordinary cheese classic of south Italy and of Puglia in particular. This version is the fresh and sweet one, so delicate and soft. It comes in 1 kg shape.
Aged Apulian caciocavallo is a hard, spun paste fermented cheese. Produced with only whole cow's milk, it has a pear shape with a short constriction surmounted by an enlargement called "head". Single full size, weight approximately 1.8 kg.
Strong ricotta is a perfect spreadable cheese for those who love strong flavours; in the southern regions, it is also called ricotta Schia or ricotta scanta, that is, burning!
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