This caciotta is made with pasteurised whole ewe’s milk and a cardoon rennet. It is a soft ivory white cheese with some small holes. The crust is straw yellow, smooth and soft.
Each form is about 300g, availble whole.
Ingredients: Ewe’s milk, milk enzymes, cardoon rennet, salt.
Nutrition facts per 100g: Energy kJ 1323/kcal 316, Fat % 25,6, of which saturates 13,0, Carbohydrate 1,0, of which sugars 0,6, Protein 20,4, Salt 1,04