Cheese or ricotta? That is the question! What if you don’t have to choose one and have them both? The answer is Cacioricotta pugliese, a traditional Apulian cheese with a compact and soft paste, manufactured with a hybrid technique, halfway between cheese and ricotta also in its taste and consistency, and it is obtained using cow’s or sheep’s milk. Perfect for grating over any pasta dishes.
INGREDIENTS: Cow's MILK, salt, rennet.
For allergens see ingredients in bold.