Caciotta is a cylindrical-shaped cheese with a taste that captivates even the most demanding palates. Its name originates from the local dialect, identifying it as a "small cacio" or cheese. Despite its compact size, caciotta is one of the most beloved and appreciated dairy products. Mainly produced in the central regions of the Italian peninsula, caciotta finds its ideal conditions in the Lazio region, where it graces tables with its intense aromas and incomparable taste, a result of expert craftsmanship and careful aging.
Caciotta: The essence of Lazio's "small cacio" This cheese group includes varieties made from cow's milk, goat's milk, sheep's milk, buffalo milk, or even a blend of these, resulting in completely different flavors each time. Among the excellences from Lazio, there is caciotta Amerina, a cheese made from cow's milk, presenting a sweet taste in its texture.
For those seeking a dairy product with delicate notes, capable of releasing hints of flowers, cream, and milk with every bite, the Fiocco della Tuscia will be perfect. Made with cow's milk from the Viterbo countryside, this cheese offers a delicate and rich flavor, making it one of the most appreciated dairy products of Tuscia Viterbese. Grazing in the green hills at the foot of Monti Cimini, the cattle produce milk, which skilled cheese artisans transform into an incredible product, preserving the delicately fruity aromas and flavors of the Viterbo valleys. The Fiocco della Tuscia is a tender cheese with a bloomy rind, and underneath the white crust lies a creamy and velvety texture that boasts incredible aromatic properties.
Small in size but a grand protagonist of Italian, or more precisely Lazio's, dairy tradition, the caciotta produced in our territory deserves to be safeguarded and celebrated. Often, it is the small and medium-sized artisanal producers that offer us these excellent products, born from the tradition and passion of skilled cheesemakers. These small artisanal producers craft gastronomic excellence every day with the dedication of authentic food artisans and the passion of those who believe in their work and the niche production that is handed down from generation to generation, deserving protection to grace the tables of future generations.
Caciotta: Nutritional properties There are dozens of caciotta varieties, and nutritionally, they differ depending on the animal milk used, the level of creaming, and the maturation period. These variables determine both the percentage of dry matter and the amount of fat, which, in turn, define the cheese's caloric content.
As a cheese, it belongs to the second fundamental group of foods – foods rich in high-quality proteins, vitamins, and specific minerals from milk and dairy products. The energy content is higher in whole milk cheeses, and the fat content tends to increase with aging. Rich in vitamins A and B, particularly riboflavin (vitamin B2), thiamine (vitamin B1), and retinol (vitamin A), caciotta has a relatively high cholesterol level but is also a source of calcium, phosphorus, and sodium chloride, minerals beneficial for proper bone function.
In the culinary realm, caciotta is used both as a table cheese and as an ingredient in many different recipes. Undoubtedly, it is an extremely versatile cheese that, despite its origins as a table food, adapts well to various preparations.
Mature caciotta is generally enjoyed on its own as an appetizer or main course, while fresh cheese pairs excellently with cold salads and complements well with extra-virgin olive oil and ground black pepper. When sliced, it can be grilled on a hot plate.
Melted in a pan with a drizzle of butter, it becomes a delightful condiment to accompany bread bruschettas, toasted polenta slices, and meat roasts, revealing itself as a flavorful topping even for dry pasta dishes.