Black Pepper Caciotta Cheese
Caciotta is a traditional farmhouse cheese from the region of Umbria and Tuscany, however it can be found in various forms throughout Italy. The word "Caciotta" originated from the Italian word for cheese "cacio", which derived from the old Latin word for cheese "Caseus". The term "Caciotta" usually refers to a small or medium-sized type of cheese of cylindrical shape with low height.
The story and production technique of Caciotta are very similar to Pecorino cheese. During the period that transhumance was abandoned in Italy - the practice of moving livestock from one grazing ground to another in a seasonal cycle, typically to lowlands in winter and highlands in summer - farmers started to introduce a less seasoned, less potent and spicier type of cheese that could attract a wider population. Caciotta became the popular name for this cheese and has been used since the 19th century.
Caciotta dough is soft and usually made with all types of milk. Caciotta cheese has a soft and elastic texture, creamy taste and a white firm surface.
Storing and Serving Caciotta Cheese
It is recommended to keep cheese on a higher shelf of the refrigerator, far from food with strong odors, in order to avoid absorption of unwanted tastes and smells. In fact, the best option is to store them in a food container with lid to preserve cheese freshness and to protect from moisture, odors and possible moulding in the fridge. Freezing is not recommended.
What is in our Black Pepper Caciotta Cheese?
At Tanto Latte, we are committed to producing the freshest and highest quality of dairy products. We pride ourselves to bringing you the most authentic tasting Italian Cheeses with no milk powder or milk proteins added. We understand that dairy products are packed with great nutritions and they are an essential part of a healthy diet. That’s why, all of our cheese products are made from 100% Canadian whole milk, from Dairy Farmers of Canada with cows treated with the necessary care, nutritious diets and respectful environment. Our cheeses are handmade in our factory in Salmon Arm, BC and offered to you with daily freshness.
Our Black Pepper Caciotta is made with pasteurized milk, live culture, calcium chloride, rennet, salt, ground black pepper.
About Tanto Latte
Tanto Latte is a manufacturer, retailer and distributor of Italian Soft Cheese in Salmon Arm, BC. We produce an assortment of Italian cheese for both retail and the food service sectors. We work hard daily to bring to your table the best homemade Italian cheese. Visit our store or contact us today for more details.
Caciotta is commonly used as a table cheese, it should be eaten fresh or cooked in your favourite dish. It is a very versatile cheese that can be used in many different ways. Because of its creamy and soft characteristics, Caciotta is perfect to use for cheese fondue. Caciotta can also be cut into cubes and used in salad, served with a slice of toasted bread, fingerling potatoes, sautée mushrooms or cooked in your favourite pasta dish.
Our cheese maker Luigi is also an award-winning Italian chef for 20 years! See some of Luigi's Caciotta recipe recommendations here.