Cacioricotta is a semi-hard cheese with a cylindrical shape, typical of the Apulian dairy tradition.
In Apulian cuisine this product is usually grated to season the typical Apulian crudaiola pasta, but it is also eaten on its own in flakes or to dress salads or pizzas.
Matured provolone is a matured stretched curd cheese, produced only
Cacioricotta is a semi-hard cheese with a cylindrical shape, typical
Caciocavallo is a semi-matured stretched curd cheese, produced only with
Caciocavallo is a semi-matured stretched curd cheese, produced only with
Caseificio Ignalat S.r.l.
