Caciotta affumicata View larger
Caciotta affumicata

Smoked caciotta


Product obtained from the processing of cow's milk through the use of kid's rennet, once inserted into the bundles is left to ferment 24 hours, so that the pasta acquires a slight acidity, which will allow it to spin at the time of processing.

It comes in a milky white color, spun and has the same characteristic of mozzarella, but more consistent.

It is a very light cheese, indicated in diets, has a delicate and sweet taste, it goes very well as an alternative to mozzarella both in pizzas and in dishes that require the use of this cheese.

More details


  • 300 grams
  • 500 grams
  • 1 kilogram

More info

After a few days of rest, the caciotta are introduced in a special cabinet suitable for smoking and left for a period of 1 to 6 hours, depending on the size of the form, in contact with the smoke obtained from the burning of the wood. olive and fig tree.