Tuscan cow's and sheep's milk cheese, 350 g

Mixed Tuscan caciotta is a soft cheese made from cow's and sheep's milk: white, smooth, and milder than pecorino. This mini caciotta from Caseificio Maremma is made with pasteurized milk and aged for about 20 days, in 350 g vacuum-packed wheels.

Mini Mixed Tuscan Caciotta: The Sweetness of Tuscan Cheesemaking Tradition

Caciotta is one of the oldest cheeses, deeply rooted in Tuscan cheesemaking tradition. It is not a niche cheese for connoisseurs; it is an everyday staple on Tuscan tables, never absent from countryside snacks, rustic appetizers, or family cheese boards.

The mixed version, made from a blend of cow's and sheep's milk, is the most representative of Tuscan tradition: cow's milk brings softness and sweetness, while sheep's milk adds character and a slightly herbaceous note that sets this product apart from any caciotta made with a single type of milk.

The short aging period, about 20 days, is a deliberate choice: to preserve the fresh milky notes without developing the savory flavor and firmness typical of longer aging. The result is a tender, compact white paste with a balanced flavor that wins over even the most delicate palates.

Technical Sheet: Mini Mixed Tuscan Caciotta

Average Nutritional Values (per 100 g)

The values shown are averages and may vary slightly depending on the production batch.

Food Quality and Safety

The Mini Mixed Tuscan Caciotta is subject to rigorous microbiological and chemical-physical checks:

• Total coliforms: < 10,000 CFU/g
• E. coli: < 100 CFU/g
• Listeria monocytogenes: absent

A monitoring protocol that guarantees food safety without compromising the natural character of this artisanal product.

How to enjoy it at its best: Tuscan tradition

Mini Caciotta Toscana should always be enjoyed after removing the rind. The outer rind is treated with food preservatives and is not edible.

Serving temperature: Bring the caciotta to room temperature at least 20 minutes before serving. At 18-20°C, the cheese softens further and its fresh milky notes become more pronounced. The aromatic profile of a fresh, briefly aged cheese always comes through better outside the refrigerator.

At the table: classic Tuscan pairings

• Tuscan country bread: the simplest and most fitting pairing: the crisp crust of Tuscan bread with the softness of fresh caciotta
• Grilled vegetables: grilled zucchini, eggplant, and peppers with a drizzle of extra-virgin olive oil make a perfect summer appetizer
• Chestnut honey: the sweet-and-savory contrast of Tuscan honey with fresh caciotta is one of the most typical pairings for a Tuscan farmhouse breakfast or snack
• Red onion jam: for a more elaborate cheese board, the sweetness of the onion balances the herbal notes of sheep’s milk

In the kitchen

• Melted cheese bruschetta: the soft cheese melts easily, making it excellent on bruschetta with fresh tomato and basil
• Polenta with melted caciotta: a Tuscan cucina povera classic: mixed-milk caciotta melts evenly without becoming grainy
• Filled pasta: in Tuscan ravioli and tortelloni, the sweetness of cow’s milk and the herbal notes of sheep’s milk create a balanced filling

Pairings: The Tuscan table

Wines

• Vernaccia di San Gimignano: Tuscany’s quintessential white wine: fresh and mineral, ideal with soft cheeses aged for a short time
• Young Morellino di Scansano: for those who prefer red wine, a young, fruity Morellino complements the caciotta’s delicate flavor without overpowering it
• Light craft beer: a lager or a Tuscan craft blanche: the beer’s freshness brings out the fresh cheese’s milky notes

FAQ: Mini Mixed Tuscan Caciotta

Can I eat the rind? No, the outer rind is treated with food preservatives and is not edible. The rind must be completely removed before serving and tasting the caciotta. The soft, white interior is ready to eat.

What is the difference between mixed-milk caciotta and Tuscan pecorino? The main difference is the raw material and aging. Mini Mixed-Milk Caciotta blends cow’s and sheep’s milk and is briefly aged for about 20 days, resulting in a soft texture, mild flavor, and fresh milky notes. Tuscan Pecorino PDO is made with pure sheep’s milk and aged for longer, resulting in a firmer texture and a bolder, more distinctive flavor. These are two completely different Tuscan cheeses in terms of purpose and use.

Is it suitable for people with intolerances? Mini Tuscan Caciotta contains milk: it is not suitable for people with lactose intolerance or a milk protein allergy. According to supplier declarations, it contains no GMOs. It is naturally gluten-free.

How should it be stored after opening? Once the vacuum package has been opened, wrap the cheese in food-grade paper or plastic wrap and store it in the refrigerator at 2-4°C. Ideally, consume within 5-7 days of opening. Before opening, the best-before date is 120 days at 2-4°C.

Is it suitable for children? Yes, its mild flavor and short aging make it one of the most child-friendly cheeses. L'absence of spicy or intensely aged notes and its soft texture make it ideal for children’s first experiences with Tuscan artisan cheeses.