{"id":8976,"date":"2026-05-27T11:06:00","date_gmt":"2026-05-27T11:06:00","guid":{"rendered":"https:\/\/www.espritmezzogiorno.fr\/?p=8976"},"modified":"2026-05-27T11:06:04","modified_gmt":"2026-05-27T11:06:04","slug":"la-caciotta-le-fromage-cameleon-de-lapero-et-des-tablees-familiales-douceur-des-pouilles-caractere-du-latium","status":"publish","type":"post","link":"https:\/\/www.espritmezzogiorno.fr\/?p=8976","title":{"rendered":"La Caciotta : Le fromage \u00ab cam\u00e9l\u00e9on \u00bb de l\u2019ap\u00e9ro et des tabl\u00e9es familiales (Douceur des Pouilles & Caract\u00e8re du Latium)"},"content":{"rendered":"\n

Caciotta di Mucca \u2013 Meule Artisanale 1 kg<\/strong>. La Caciotta est le fromage \u00ab convivial \u00bb par excellence : simple, g\u00e9n\u00e9reuse, color\u00e9e et parfaite pour les ap\u00e9ritifs d\u00eenatoires. Produite artisanalement dans le Latium et dans les Pouilles, elle existe en deux versions compl\u00e9mentaires : la version douce d\u2019Andria et la version relev\u00e9e au piment. Deux personnalit\u00e9s, un m\u00eame savoir\u2011faire italien.<\/p>\n\n\n\n

D\u00e9couvrez nos deux meules artisanales :
Caciotta di Mucca al Peperoncino \u2013 Meule 1 kg<\/a>
Caciotta di Mucca Douce d\u2019Andria \u2013 Meule 1 kg<\/a><\/p>\n\n\n\n

Dans la grande famille des fromages italiens, la Caciotta<\/strong> occupe la place d’honneur de la convivialit\u00e9. Son nom d\u00e9rive affectueusement de cacio<\/em>, qui signifie \u00ab\u00a0fromage\u00a0\u00bb en dialecte romain et du Sud.<\/p>\n\n\n\n

Caciotta di Mucca 1 kg \u2013 Douce ou au Piment | Fromage Italien Convivial<\/h3>\n\n\n\n

Contrairement aux grands fromages de garde comme le Parmesan, la Caciotta est une meule artisanale de 1 kg pens\u00e9e pour la vie, le partage spontan\u00e9 et les ap\u00e9ritifs d\u00eenatoires. Elle se d\u00e9cline en deux versions magistrales : la Caciotta Douceur d\u2019Andria<\/strong> (Pouilles), pure, lact\u00e9e et polyvalente, et la Caciotta au Piment du Latium<\/strong>, vibrante, marbr\u00e9e et pleine de temp\u00e9rament.<\/p>\n\n\n\n

De ses origines pastorales \u00e0 vos planches ap\u00e9ritives, voici tout ce qu’il faut savoir sur ce pilier du quotidien italien.<\/p>\n\n\n\n

\ud83d\udcdc Histoire et Culture : Le fromage des bergers et des po\u00e8tes<\/h3>\n\n\n\n

L\u2019histoire de la Caciotta est intimement li\u00e9e \u00e0 la transhumance et \u00e0 l’\u00e9conomie rurale italienne. Depuis l’Antiquit\u00e9, les bergers d’Italie centrale (Latium, Toscane) et du Sud (Pouilles) fabriquaient ces petits fromages de format moyen (autour d’un kilo) car ils \u00e9taient faciles \u00e0 transporter, s\u00e9chaient rapidement et s’affinaient en seulement quelques semaines.<\/p>\n\n\n\n

La Caciotta est le fromage de table (formaggio da tavola<\/em>) par excellence. Elle incarne la simplicit\u00e9 paysanne : un lait de vache entier, un geste artisanal pur, et un affinage court qui pr\u00e9serve la fra\u00eecheur du lait. \u00c0 Andria, dans les Pouilles, la Caciotta profite d’un savoir-faire unique en mati\u00e8re de transformation laiti\u00e8re (la ville berceau de la burrata). Dans le Latium, on aime lui injecter du relief en y m\u00ealant les piments rouges s\u00e9ch\u00e9s au soleil, rappelant le go\u00fbt des Romains pour les saveurs relev\u00e9es (arrabbiata<\/em>).<\/p>\n\n\n\n

\ud83e\uddc0 Deux Terroirs, Deux Personnalit\u00e9s<\/h3>\n\n\n\n

1. La Caciotta de Vache : Douceur d’Andria (Pouilles)<\/h4>\n\n\n\n

C\u2019est l’authenticit\u00e9 \u00e0 l’\u00e9tat pur. Sous sa cro\u00fbte fine et souple se cache une p\u00e2te couleur cr\u00e8me, parsem\u00e9e de petits yeux r\u00e9guliers.<\/p>\n\n\n\n

    \n
  • Le Go\u00fbt :<\/strong> Un profil ultra-lact\u00e9, beurr\u00e9, d’une grande douceur au d\u00e9but, qui d\u00e9veloppe des notes plus aromatiques et l\u00e9g\u00e8rement sal\u00e9es au fil des jours. Sa texture en bouche est exceptionnellement onctueuse.<\/li>\n<\/ul>\n\n\n\n

    2. La Caciotta au Piment : Le Temp\u00e9rament du Latium<\/h4>\n\n\n\n

    Une meule festive qui accroche l’\u0153il avec son look marbr\u00e9 de piments rouges concass\u00e9s.<\/p>\n\n\n\n

      \n
    • Le Go\u00fbt :<\/strong> Une attaque toute en rondeur gr\u00e2ce au lait de vache entier, suivie imm\u00e9diatement d’une vague de chaleur diffuse. Le piment infuse la p\u00e2te pendant l’affinage : ce n’est pas une br\u00fblure agressive, mais une harmonie piquante et stimulante qui r\u00e9veille les papilles.<\/li>\n<\/ul>\n\n\n\n

      \ud83c\udf73 La Recette du Mezzogiorno : Caciotta al Forno con Pomodorini<\/em> (Caciotta r\u00f4tie aux tomates cerises)<\/h3>\n\n\n\n

      Voici une recette ultra-simple, id\u00e9ale pour vos ap\u00e9ritifs d\u00eenatoires. La Caciotta, gr\u00e2ce \u00e0 sa p\u00e2te semi-dure, fond magnifiquement sans s’effondrer totalement comme une mozzarella. Vous pouvez utiliser la version douce ou la version au piment pour un r\u00e9sultat encore plus chaud !<\/p>\n\n\n\n

      \ud83d\uded2 Ingr\u00e9dients :<\/h4>\n\n\n\n
        \n
      • 1 meule de Caciotta de Vache (Douce ou Piment)<\/strong> d’un kilo (vous pouvez utiliser une demi-meule coup\u00e9e dans l’\u00e9paisseur pour un plus petit comit\u00e9)<\/li>\n\n\n\n
      • 250 g de tomates cerises (type Pachino ou grappe)<\/li>\n\n\n\n
      • 2 gousses d’ail en chemise<\/li>\n\n\n\n
      • Huile d’olive extra-vierge, origan sauvage, poivre du moulin<\/li>\n\n\n\n
      • Quelques feuilles de basilic frais<\/li>\n<\/ul>\n\n\n\n

        \ud83d\udc69\u200d\ud83c\udf73 Pr\u00e9paration :<\/h4>\n\n\n\n
          \n
        1. Pr\u00e9chauffez votre four \u00e0 180\u00b0C<\/strong>.<\/li>\n\n\n\n
        2. Retirez la cire ou la protection ext\u00e9rieure du fromage si elle est pr\u00e9sente. Placez la meule enti\u00e8re (ou la moiti\u00e9) au centre d’un plat en c\u00e9ramique allant au four (type plat Agnelli<\/em>).<\/li>\n\n\n\n
        3. Entourez le fromage avec les tomates cerises enti\u00e8res et les gousses d’ail l\u00e9g\u00e8rement \u00e9cras\u00e9es.<\/li>\n\n\n\n
        4. Arrosez g\u00e9n\u00e9reusement le tout (tomates et fromage) d’une excellente huile d’olive du Sud. Saupoudrez d’origan sauvage et donnez un bon tour de poivre.<\/li>\n\n\n\n
        5. Enfournez pour 15 \u00e0 20 minutes<\/strong>. Le fromage doit devenir gonfl\u00e9, tremblotant et dor\u00e9 en surface, et les tomates doivent confire et \u00e9clater.<\/li>\n\n\n\n
        6. \u00c0 la sortie du four, jetez le basilic frais par-dessus. Servez imm\u00e9diatement au centre de la table. Vos convives n’ont plus qu’\u00e0 plonger des morceaux de pain croustillant directement dans le fromage coulant et les tomates confites.<\/li>\n<\/ol>\n\n\n\n

          \ud83c\udf77 Les Accompagnements : L’art de la planche ap\u00e9ritive<\/h3>\n\n\n\n

          La Caciotta est le fromage id\u00e9al pour composer une planche mixte de charcuteries et l\u00e9gumes.<\/p>\n\n\n\n

          En cuisine :<\/h4>\n\n\n\n
            \n
          • La Douce d\u2019Andria<\/strong> est une reine de la polyvalence : coupez-la en lamelles dans vos gratins de p\u00e2tes, r\u00e2pez-la dans les omelettes, ou glissez-la dans un panini avec du jambon de Parme.<\/li>\n\n\n\n
          • La Caciotta au Piment<\/strong> se suffit \u00e0 elle-m\u00eame, coup\u00e9e en cubes rustiques pour l’ap\u00e9ritif, escort\u00e9e de l\u00e9gumes grill\u00e9s \u00e0 l’huile (sott’oli<\/em>) comme des c\u0153urs d’artichauts ou des champignons sauvages.<\/li>\n<\/ul>\n\n\n\n

            Le Pain :<\/h4>\n\n\n\n

            Accompagnez-la d’un pain \u00e0 la cro\u00fbte bien croustillante comme le Pane di Altamura<\/strong>, ou de Taralli des Pouilles<\/strong> classiques (\u00e0 l’huile d’olive) qui compl\u00e8tent parfaitement le caract\u00e8re gras et lact\u00e9 du fromage.<\/p>\n\n\n\n

            Le Vin (Vino) :<\/h4>\n\n\n\n
              \n
            • Pour la Caciotta Douce d\u2019Andria :<\/strong> Misez sur un vin blanc frais et min\u00e9ral des Pouilles comme un Verdeca<\/strong> ou un Locorotondo<\/strong>, ou un ros\u00e9 fruit\u00e9 de saign\u00e9e (Rosato del Salento<\/strong>). La vivacit\u00e9 du vin va souligner la douceur cr\u00e9meuse du lait.<\/li>\n\n\n\n
            • Pour la Caciotta au Piment du Latium :<\/strong> Le piment appelle du r\u00e9pondant ! \u00c9vitez les blancs trop vifs qui accentueraient le piquant. Choisissez plut\u00f4t un vin rouge souple, fruit\u00e9 et rond, avec des tanins doux. Un Cesanese del Piglio<\/strong> (le rouge historique du Latium) ou un Primitivo<\/strong> jeune feront des merveilles : la rondeur du fruit noir vient envelopper le piquant du piment pour une finale toute en harmonie.<\/li>\n<\/ul>\n\n\n\n

              \ud83d\udca1 Astuce EMG : un fromage, deux ambiances<\/h3>\n\n\n\n

              La Caciotta douce pour la famille. La Caciotta au piment pour surprendre les invit\u00e9s. Deux meules, deux saveurs, un m\u00eame plaisir 100% italien.<\/p>\n\n\n\n

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              <\/p>\n","protected":false},"excerpt":{"rendered":"

              Caciotta di Mucca \u2013 Meule 1 kg : douce ou au piment. Deux fromages artisanaux italiens, parfaits pour l\u2019ap\u00e9ritif, les panini, les salades et la cuisine familiale.<\/p>\n","protected":false},"author":1,"featured_media":8988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Caciotta di Mucca 1 kg : douce ou au piment. Deux fromages artisanaux italiens parfaits pour l\u2019ap\u00e9ritif, les panini et la cuisine familiale. 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