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Aged provolone
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Aged caciocavallo
Fresh cacioricotta
Aged cacioricotta

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Aged Cacioricotta


Hailing from Salento in the region of Puglia, cacioricotta appears very similar to a dried ricotta, however its flavour is lightly sharp and unique. Il Casaro’s Cacioricotta is made with cow’s milk cheese. Traditionally made in spring, this white, stretched curd cheese is firm and dainty flaky to the bite and has a delicate, mildly salty flavour. Is best eaten grated, on top of salads or pizzas and backed dishes. Ideal with tomato, cherris or passata and fresh basil.

The flavour of Cacioricotta ranges from sweet when young to savoury when aged and can reach a strong distinctive taste that grated on top matches perfectly with special pasta dishes typical from south of Italy.

Il Casaro Massimiliano