Cow’s milk bio Caciotta should be considered as a “new entry” in the dairy family, and it can be  seasoned or semi-seasoned. Made only with cow’s milk, it’s produced with curd, salt and live lactic ferments, in order to preserve its delicate taste. It has a cylindrical shape.

Serving suggestions

Gulia’s caciotta, with its intense but delicate taste, could be eaten in many dishes, but the best way is to taste it pure, possibly with home made bread and drinking a glass of good wine with it.