Caciotta

The Latteria Riccianico is a small dairy in the Mugello area, located in an unspoilt zone amid the woods and hills of Firenzuola, where we produce raw milk cheeses with organic fodder from our farm â this is where Caciotta is born Caciotta ours is a farmhouse dairy. We produce all our raw milk cheeses and the rinds are untreated. We have our own herd and we feed our cows mainly with the organic fodder we produce on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous herbs. This raw milk cheese is made the traditional way, in a copper vat and worked entirely by hand, with no added industrial starter cultures. 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 a variable eye structure. Ageing ranges from 20 days to 8 months; the flavour, initially sweet, later takes on more intense and piquant notes. The ideal serving temperature is 15-20 °C. Caciotta is the cheese of conviviality. Perfect for a picnic on the grass or better yet 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. Drizzle with a little olive oil and a pinch of oregano. Finger 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