Spiced Caciottine

The Latteria Riccianico is a small dairy in Mugello, located in an unspoiled area among the woods and hills of Firenzuola. Here we produce raw milk cheeses with organic forage from our farm, and this is where our Spiced Caciottine are born. Spiced Caciottine Ours is a farmhouse dairy. We produce all our cheeses from raw milk and the rinds are untreated. We have our own herd and feed our cows mainly with the organic forage we grow on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous grasses. This raw milk cheese is made the old-fashioned way, in a cauldron and worked entirely by hand, with no industrial ferments added. To prepare our flavoured caciottine we add spices directly into the curd. We add pepper, chilli, coriander, rosemary and fenugreek. The rind is edible and turns from a straw-yellow colour to a golden yellow as ageing progresses. The paste inside is straw-yellow, soft, elastic, with variable eyes. Ageing ranges from 20 days to 8 months; the flavour, initially mild, later takes on more intense and spicy notes. The ideal serving temperature is 15-20 °C. Available in three flavour variants: chilli, fenugreek, coriander and pepper. The spiced caciottine are ideal for a lovely charcuterie and cheese board to serve as an aperitif: What to pair them with? Great with rustic bread or crostini. With millefiori honey, chestnut honey or onion jam, figs. Perfect with cured ham or bresaola, ideal with walnuts, almonds or dried figs. GMO free