Auricchio sheep's caciotta with red chilli is a soft, white-straw cheese made only from pasteurised sheep's milk, sold in 200 g portions in cartons of 16. It delivers 376 kcal and 22 g of protein per 100 g, with a minimum fat-on-dry-matter of 50%. The sweet, full flavour of the sheep's milk is lifted by pieces of red chilli, and the rind is edible. Stored at +2/+4 °C, it is the ideal table and kitchen cheese for restaurants, gastronomies and cheese boards across Switzerland.
What is sheep's caciotta
Caciotta is one of the oldest cheeses of Italy's pastoral tradition, a soft to semi-hard table cheese with a short ageing of around 15 to 20 days. Unlike the long-aged, salty Pecorino Romano, caciotta keeps a mild, sweet, milky character and a tender paste. Sheep's milk is naturally richer in fat and protein than cow's milk, which gives this cheese its round body and its long, persistent finish. The Roman poet Virgil already recorded a daily ration of one ounce, about 27 grams, of sheep's cheese for the legionaries: proof of how deeply ovine cheese is rooted in the Italian table.
The producer: Auricchio
This caciotta belongs to the fresh caciotte line of Gennaro Auricchio S.p.A., a historic Italian dairy founded in 1877 by Gennaro Auricchio. Originally famous for provolone, the company moved its headquarters to Cremona, in the milk-rich Po Valley, which has been its registered seat since 1949. Today Auricchio also crafts a respected range of sheep's-milk cheeses. The fresh caciotte are produced from pasteurised sheep's milk and designed for everyday professional use, from salads and light dishes to grilled vegetables and cheese boards.
Sensory profile
The paste is compact yet soft, white to straw-coloured, with small even holes and an edible rind. On the palate it is sweet and milky, with the typical fragrance of sheep's milk, while the visible pieces of red chilli add a lively, warming kick that never overwhelms. The 200 g single-portion format is practical for service: one piece is enough for a generous cheese board or for two to three covers.
Professional uses
Serve it as a table cheese at 16 to 18 °C, taking it out of the fridge 20 to 30 minutes before service so the aromas open up. Shave or cube it over warm salads, roasted vegetables or a rustic potato gratin. Melt it gently into a spicy fondue or a creamy sauce for fresh pasta. Use it as a filling for focaccia, panini and gourmet sandwiches, where the chilli pairs beautifully with cured meats. On the cheese board, match it with chestnut honey, fruit mostarda and taralli to balance the heat.
Storage and shelf life
Keep refrigerated at +2/+4 °C, away from heat and direct light. Do not freeze: freezing breaks the soft paste and ruins the texture. Once cut, wrap it well and consume within a few days to preserve aroma and freshness. The cold chain is maintained from production to delivery.
Logistics and delivery in Switzerland
LAPA finest italian food GmbH is a B2B and B2C wholesaler of authentic Italian food, serving restaurants, pizzerias, gastronomies, hotels, delicatessens and private customers. Refrigerated deliveries leave the central warehouse in Embrach (Zurich) with LAPA's own cold-chain fleet across Zurich, Aargau, St. Gallen, Schaffhausen and Thurgau. For Ticino, Valais, Graubünden, Neuchâtel, Jura and mountain areas we rely on food-grade partner couriers such as Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport, with the cold chain guaranteed by certified insulated packaging.
Who it is for
This sheep's caciotta with chilli is made for chefs and food professionals who want an authentic Italian cheese with character: pizzerias and trattorias, gastronomies and delicatessens, hotels and caterers, as well as Italian grocery stores and discerning private customers.
