Stracchinata caciotta is a soft cheese made from freshly milked milk sheep. The particular processing similar to that of fresh strachino gives it a delicate, slightly acidic taste and a soft, often creamy paste.
Low form from 0.800 to 1 kg, it is consumed with at least twenty days of maturation.
Caciotta
€7.50Price
Fresh: honey and walnuts, chilli jam, pears and cruditè
Cooked: meatloaf stuffed with caciotta, veal roulade and baked pasta with cheesesThe Caciotta should be kept in the refrigerator at 4 ° C. Once the shape has been engraved, the interior must remain in contact with a transparent plastic film to be changed every 5 days. We do not recommend freezing it, it would ruin its characteristics.