DESCRIPTION: 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.
HOW TO USE: There is nothing more delicious and irresistible than a lovely pasta dish based on tomato sauce and grated Cacioricotta cheese.
INGREDIENTS: Cow's MILK, salt, rennet.
ALLERGY ADVICE: For allergens see ingredients in bold.