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Smoked Cacioricotta

Cacioricotta is a semi-hard cheese with a cylindrical shape, typical of the Apulian dairy tradition. It is naturally smoked in the oven using beech wood shavings.

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.

Smoked Cheese Production

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All Smoked Cheeses:

Smoked silano

Smoked silano is a semi-hard stretched curd cheese with an

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Smoked Ovoline

Smoked ovoline are a semi-hard stretched curd cheese, with a

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Smoked bastoncini

Smoked bastoncini is a semi-hard stretched curd cheese obtained from

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Smoked Schiacciatina

Smoked schiacciatina is a semi-hard stretched curd cheese, with a

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Smoked Ricotta

The lightness, naturalness and creaminess of our ricotta blend with

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Smoked scamorza

Smoked scamorza is a semi-hard stretched curd cheese obtained with

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Smoked burrata

A handmade spun dough bundle with a creamy filling of

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