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Cheese, Caciotta Black Pepper Tanto Latte

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Caciotta is a traditional farmhouse cheese from the region of Umbria and Tuscany, however it can be found in various forms throughout Italy. The word "Caciotta" originated from the Italian word for cheese "cacio", which derived from the old Latin word for cheese "Caseus". The term "Caciotta" usually refers to a small or medium-sized type of cheese of cylindrical shape with low height. Caciotta dough is soft and usually made with all types of milk.

"At Tanto Latte, we are committed to producing the freshest and highest quality of dairy products. We pride ourselves to bringing you the most authentic tasting Italian Cheeses with no milk powder or milk proteins added. We understand that dairy products are packed with great nutritions and they are an essential part of a healthy diet. That’s why, all of our cheese products are made from 100% Canadian whole milk, from Dairy Farmers of Canada with cows treated with the necessary care, nutritious diets and respectful environment. Our cheeses are handmade in our factory in Salmon Arm, BC and offered to you with daily freshness."

"It is recommended to keep cheese on a higher shelf of the refrigerator, far from food with strong odors, in order to avoid absorption of unwanted tastes and smells. In fact, the best option is to store them in a food container with lid to preserve cheese freshness and to protect from moisture, odors and possible molding in the fridge. Freezing is not recommended."

Caciotta is commonly used as a table cheese, it should be eaten fresh or cooked in your favorite dish. It is a very versatile cheese that can be used in many different ways. Because of its creamy and soft characteristics, Caciotta is perfect to use for cheese fondue. Caciotta can also be cut into cubes and used in salad, served with a slice of toasted bread, fingerling potatoes, sautée mushrooms or cooked in your favorite pasta dish.

Caciotta is made with organic pasteurized milk, live culture, calcium chloride, rennet, salt, ground black pepper.

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