Cheeses

Cacioricotta

Cacioricotta: cheese and ricotta in one wheel, fresh or for grating

The name tells the method: milk from sheep, goats or cows, alone or blended, is boiled, then curdled once it drops to 40-45 °C, so that even the ricotta proteins stay in the cheese. It is eaten fresh, white and soft, or after about two months, when it turns crumbly. Puglia, Basilicata, Calabria and Molise all list it as a traditional agri-food product (PAT).

• Fresh: white inside and out, soft, with a faint sweetness
• Aged: a straw-yellow rind around a white, crumbly paste made for grating
• A cylinder that often bears the woven marks of its draining baskets

How to enjoy it. Grate the aged cheese over orecchiette in tomato sauce, Puglia's most traditional use; eat the fresh one as it is, or the old Orsara di Puglia way, touched with honey or vincotto. It is at its best from spring to autumn.

Production areas

Apulia, Basilicata, Calabria, Molise

Season

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