Mixed caciotta cheese

Cow’s milk and sheep’s milk combine in a product with a variety of uses. Paired up with other dishes, with vegetables and even with some fruits, the mixed caciotta reaches its peak in the so-called “fried cacio,” especially appreciated on Abruzzo’s tables.


Cow cheese. Cylindrical-shaped cheese with flat surfaces and slightly curved sides. Non-edible straw-yellow crust, slightly porous white cheese.
Store in a cool, dry place.


Pasteurized cow milk, pasteurized sheep milk, rennet, milk enzymes, salt.


800 g

1,2 kg

2 kg