Saracino Sheep's Milk Caciotta by Auricchio
Saracino is a semi-hard table caciotta made with 97.98% pasteurised Italian sheep's milk, matured for about six weeks under the Riserva Esclusiva seal of Gennaro Auricchio S.p.A. The wheel weighs roughly 1.8 kg, vacuum-packed in cryovac. The paste is compact and soft with light eyes, straw-yellow in colour, with a savoury flavour and a clean lactic finish: a versatile sheep's cheese that sits between a fresh and an aged pecorino, ideal for cheese boards, gastronomy counters and warm dishes.
What a sheep's milk caciotta is
The caciotta is a small-format table cheese of central and southern Italian tradition, historically produced by shepherds with the milk of a single day. Made from pure sheep's milk, the Saracino caciotta keeps the rich, aromatic character of ovine milk (naturally higher in fat and protein than cow's milk) but with a softer, rounder profile than long-aged pecorino. With only about six weeks of maturing, the sweetness of the milk still prevails over the sharper, piquant notes that develop in aged sheep's cheeses.
The producer: Auricchio, Cremona
Gennaro Auricchio founded the dairy in 1877 in San Giuseppe Vesuviano, near Naples, becoming famous for the special rennet that still defines Auricchio Provolone, the so-called "secret of don Gennaro". In the early 1900s the family moved north to Cremona, where the legal and production headquarters have been based since 1949. Today Auricchio is one of the historic names of Italian cheesemaking, and the Saracino caciotta belongs to its Riserva Esclusiva line.
Sensory profile
Straw-yellow paste, compact and soft with light eyes. The aroma is milky and grassy, recalling the pasture; the taste is savoury and full, semi-hard in texture, never aggressive. The thin rind is treated for preservation and is not edible. Best served at 14-16 °C, taken out of the fridge 30 minutes before serving so the aromas open up.
Technical specifications
Pasteurised sheep's milk 97.98%, salt, rennet. Surface preservatives Natamycin (E235) and Potassium Sorbate (E202); surface colorant iron oxides (E172). Average nutritional values per 100 g: 1649 kJ / 398 kcal, fat 33 g (of which saturates 22 g), carbohydrates 0 g (of which sugars 0 g), protein 25 g, salt 1.6 g. Fat on dry matter over 45%. Storage between +2 °C and +8 °C. Vacuum-packed wheel of about 1.836 kg (variable weight).
Professional uses
On the cheese board: serve at room temperature with chestnut honey, fig or onion confiture, walnuts and Altamura bread. In gastronomy: shaved over warm puntarelle or grilled vegetables, melted on polenta, diced into a sheep's cheese and pear salad. In the kitchen: cubed in a baked pasta or savoury pie, grated when slightly more mature over fresh pasta, or pan-seared in thick slices for a quick warm starter. It pairs naturally with cured meats, mostarda di Cremona (a nod to its home territory), and structured red wines.
Pairings
Honey, mostarda and confitures; walnuts, almonds and dried fruit; rustic breads such as Altamura DOP; cured Italian salumi; medium-bodied red wines. On a mixed board it balances well with a creamy fresh cheese and an aged hard cheese.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, delicatessens, hotels, caterers, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
A reliable, versatile sheep's cheese for restaurants, gastronomies, delicatessens, hotels and caterers that want an authentic Italian ovine caciotta with a recognised brand behind it, as well as for private customers building a quality cheese board.
