Cacioricotta

Cacioricotta, a versatile Italian cheese from Southern Italy, shines in both fresh and aged forms. Celebrated in Campania's Cilento region, it's traditionally made in the goat-milking season from June to August, combining goat, sheep, and sometimes cow milk. Its name reflects its unique making process, capturing both cheese and ricotta qualities by heating milk to precipitate proteins.

This cheese transitions from a rindless white to a straw-colored aged form, ranging from sweet and milky when fresh to salty and spicy when aged. It's a staple on tables and salads or grated over pasta, especially enhancing dishes like orecchiette with tomatoes in Puglia.

Once crafted for home consumption, Cacioricotta is now widely produced and prized for its rich protein content and skilled salting. While its roots are in Apulia, variations are found across southern regions, each adding a local twist to this cherished cheese.

Important Facts

Country of Origin	Italy
Specific Origin	Basilicata, Calabria, Puglia, Campania
Milk Type	Goat's, occasionally Sheep's and Cow's mix
Milk Treatment	Heated
Rind	None when fresh, straw-color when aged
Texture
Flavor	Sweet to salty, spicy
Aroma	Cooked milk
Colors	White to straw
Forms	Wheel
Age	Fresh or 3 to 6 months

Cacioricotta

Important Facts

Other Cheeses from Italy