We also produce a soft cheese called caciotta, which comes in two varieties: plain or flavoured with seasonal herbs (wild-fennel flowers, savory, juniper or walnuts, depending on the season).
Caciotta can be eaten fresh or it can be ripened. Fresh caciotta has a more delicate flavour, while the ripened variety has a much stronger flavour. When caciotta is ripened for longer periods of time, its surface gets covered in noble rot, which gives it a distinctively intense flavour.
Caciotta is best served with a touch of olive oil. It is also excellent melted and served with polenta or risotto.
We recommend pairing it with intense white wines.