Cacioricotta Montella

Cacioricotta is the perfect ambassador for one of the islands with the longest pastoral tradition in the Mediterranean. The diet of the goats is so important in defining its flavour, its aroma and its straw color that this cheese is made only at the end of spring and during the summer, when the dry grass typical of the season gives more lively nuances to the milk and, therefore, to the cacioricotta, giving it a slightly acidic and spicy flavor and an intense and complex aroma, with suggestive notes of grass. It is made by combining the cheese and ricotta techniques, and you will enjoy it both with red wine and grated in salads, pizzas and pastas