Caciotta cheeses have a semi-soft texture with a creamy firm consistency, providing a flavor that ranges from mild to tangy as it ages. The rind is yellowish, while the paste is soft, compact and a pale yellow color.
The taste is sweet and resembles the taste of the milk. It keeps a long time in a cool and ventilated place, but once cut, it should be kept in the refrigerator, wrapped in a brine dampened cloth or a sheet of foil, and consumed within a short time to prevent it from drying out.
Caciotta has many uses, for example, cut into cubes and added in green salads, but also in the preparation of cooked foods: hot filling for crepes while these are still in the pan or on the plate, or mixed with the eggs to prepare the omelettes.
In addition, although not foreseen in the traditional recipe, it can turn into a sauce with the addition of egg yolks, add this sauce to the local pasta (pici, a type of homemade spaghetti characteristic of the Senese) or your favorite pasta.