Ingredients: raw cow's milk, animal curd in paste and salt

Maturation: around 60 days

Flavour: determined and with an aftertaste of mountain herbs

Conservation: in a cool and dry place, at a temperature of 4-5 °C. If you conserve it in the refrigerator wrap it in a cloth (preferably linen or cotton). When you have cut it, grease the cutting with oil.

The "Caciotta Fresca" in the summer, according to ancient custom, is matured wrapped in hay cut from a few days and selected.

In this way the cheese acquires unique fragrances and aromas characteristic of mountain herbs.