Cacioricotta Cheese

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Cacioricotta is a traditional cheese from the southern regions of Italy, particularly popular in Puglia and Campania. It can be made from cow's, sheep's, or goat's milk and has characteristics of both ricotta and aged cheese, hence its name. It is lightly salted with a firm yet crumbly texture, ideal for grating over dishes.

What is Cacioricotta Cheese?

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.

Key Facts About Cacioricotta Cheese

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
Flavor Sweet to salty, spicy
Aroma Cooked milk
Colors White to straw
Forms Wheel
Age Fresh or 3 to 6 months