Fresh goat cacioricotta. Soft goat cheese with no rind, to be consumed fresh within 10 days. Thermal rennet-based curd (the milk is heated to ricotta-rising temperature – whey protein flocculation). The paste is very moist, white in color, and without eye formation. The flavour is sweet and the lactic aroma recalls fresh milk and ricotta. Size approximately 500 g, with a regular cylindrical shape and visible mould marks.