Cheeses

Cilento cacioricotta

Cilento cacioricotta: goat's milk set halfway between cheese and ricotta

Cilento goats graze on Mediterranean scrub and shrubs, and their milk gives this cheese real aromatic depth. The name tells how it sets: partly with rennet, as cheese does, and partly with heat, as ricotta does. A Slow Food Presidium and a traditional agri-food product (PAT) of Campania, it is made all year round.

• A straw-coloured cylinder whose hue deepens as it ages
• Mild when fresh; aged, it turns hard, flaky and lightly peppery
• Fresh goat's milk only, pressed into wicker baskets to drain

How to enjoy it. Young, it goes into salads or meets a spoonful of honey. Left to age, it is grated, traditionally over fusilli with mutton ragù.

Production areas

Campania

Season

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