Caciori – Caciotta Pugliese
Semi-hard cheese with little holes or “eyes”, made with goat’s milk, sheep’s milk, rennet and salt. White in color, sweet taste with a subtle acidity. This cheese is obtained by mixing goat’s milk with cow’s milk. Highly nutrious and high quality food because it combines the casein, which can be found in all cheeses, with albumin which is present only in the ricotta cheese. Cacioricotta is excellent grated on pasta dishes typical from Puglia such as Orecchiette and Cicatelli; it is also very good served diced in addition to excellent salads.
