The name caciotta derives from the ancient Latin term cacio, which encompassed all the cheeses of our peninsula since the nineteenth century. It was born from a need to create a cheese quickly without compromising quality . Similar to the prized Pecorino , caciotta stands out for its faster maturation, without sacrificing its authentic taste .

This versatile and popular cheese can be produced using a wide range of milk, from pecorino to cow's milk, from goat's milk to buffalo milk. It is also expressed through its versatility : fresh or semi-mature, it can be enriched with aromatic herbs or spices, giving the palate an explosion of unique and enveloping flavours .