Caciotta  is an Italian semi-hard table cheese with a closed texture (without eyes).



Soft and delicious cheese called “Caciotta” came to us from Italy. This cheese is usually prepared in small heads, for which it is called “cheese” (from ital. Caciotta al tartufo). The shelf life of the product is only a month, while other types of cheese require a longer maturation.

Cheese is made from several types of milk:

  • cow’s milk;
  • buff;
  • goatskin;
  • sheep.

The size of a head of Cacciotta cheese can reach about 8 kilograms, but when cooking it at home, on average, it turns out a kilogram of cheese. The finished product has a yellow color with a white border. Fresh cheese has a sweet taste, the more it is aged, the richer it will be. “Caciotta” contains few calories, which makes it a dietary product. It also has a high content of calcium and phosphorus, which are very important for the body.

Caciotta is a fairly popular cheese in its homeland, it is prepared in Italy everywhere, using different types of milk, as well as adding various additives.


Ingredients: pasteurized cow’s milk, rennet, salt, truffe (0.6%).

Energy content (100 g): 1525 kJ / 365 kcal

100 g of product contains:

fat 30,0 g,

of which saturated fatty acids are 18 g,

carbohydrate 0 g,

sugar 0 g,

protein 24 g

salt 1.7 g

Store at a temperature + 2 ° + 5 ° C

Best before: Look at the package.