Description

The rind is thin.

The color is ivory. 

Small pieces of crushed peppercorns 
are scattered across the cheese.

The aftertaste is long, sweet, 
and spicy due to the peppers' presence.

Caciotta: 

This cheese was invented mainly 
as an alternative to pecorino,

with the aim of making a product 
that was sweeter and more delicate, 
but also faster and easier to prepare.

Caciotta describes a wide range of simple, 
rural cheeses from central Italy 
that can be made with either ewe's, 
cow's, goat's, or buffalo's milk.

Ours is from RAW 100% Sheep Milk Only.

The cheese is aged for a brief period. 

Beneath the soft, yellow rind is a white 
or yellowish body
that has a soft texture and mild flavor.

This sheep’s milk cheese 
has a mellow, nutty flavor. 

Serve it on a charcuterie plate, 
and eat it fresh in vegetable-based appetizers
or with fresh and dried fruits. 

Enjoy it on a cheese board before dinner, 
or for dessert with bread and jams.