Caciotta

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 fodder from our farm, and this is where the Caciotta Caciotta is born, ours is a farmhouse dairy. We produce all our raw milk cheeses and the rinds are untreated. We have our own herd and feed our cows mainly with the organic fodder 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 traditional way, in a copper cauldron and worked entirely by hand, with no added industrial starter cultures. The rind is edible and turns from a straw-yellow to a golden yellow colour 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, then takes on more intense and spicy notes. The ideal serving temperature is 15-20 °C. Caciotta is the cheese of conviviality. Perfect for a picnic on the grass or better still for a cheesenic! Recipes for the perfect picnic: Rustic sandwiches with caciotta and grilled vegetables: Fill the sandwiches with slices of caciotta and grilled vegetables. Season with a drizzle of olive oil and a pinch of oregano. Tea sandwiches with caciotta cream and sun-dried tomatoes. Make a cream with the caciotta, blending it with a little olive oil. Spread the cream on the bread, add sun-dried tomatoes and basil. Cut into triangles and serve. GMO free