Spiced Caciottine with Pepper and Coriander

The Latteria Riccianico is a small dairy in Mugello, located in an unspoiled area among the woods and hills of Firenzuola, where we produce raw milk cheeses with organic forage from our farm â this is where our Spiced Caciottine are born. Spiced Caciottine, 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 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 traditional way, in a copper kettle and worked entirely by hand, with no added industrial starter cultures. To prepare our flavoured caciottine we add the spices directly into the curd. We add pepper, chilli, coriander, rosemary and fenugreek. The rind is edible and turns from a straw yellow to a golden yellow as the cheese ages. The paste inside is straw yellow, soft, elastic, with a variable eye structure. Ageing ranges from 20 days to 8 months, and the flavour, initially mild, develops more intense and spicy notes over time. The ideal serving temperature is 15-20 °C. Available in three flavour variants: chilli, fenugreek, coriander and pepper. The spiced caciottine are perfect for a lovely cured meat and cheese board to serve as an aperitif: What to pair them with? Ideal with rustic bread or crostini. With wildflower honey, chestnut honey or onion jam, figs. Perfect with cured ham or bresaola, ideal with walnuts, almonds or dried figs. GMO free