Caciotta fior di bontà with chili pepper is the right cheese for those who want to dare.

A cheese with semi-hard crust, made with the addition of milk enzymes and a short aging, which has been reinterpreted in an original variant of the Apulian Caciotta, stuffed with minced chili pepper.

An appetizing version, with a sharp taste which makes it excellent to eat on its own, accompanied by bread or croutons, or with salads and appetizers.