Cacioricotta

The production method, as suggested by its name, is midway between those used for cheeses and those used for ricotta. Rennet is added to the milk whilst contemporaneously bringing it almost to boiling point. It can be eaten fresh, as is currently the fashion, or can be successfully ripened.

Organoleptic characteristics

Aspect and texture
white, hard paste to be cut into flakes
Taste
intense with traces of sheep and goat’s milk
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Round hard biscuits (taralli) from Apulia, pasta with or without sauces (grated)

Technical characteristics

Milk
full fat, raw, goat and sheep’s milk
Production method
artisan and industrial
Paste
cooked
Salting
dry
Ripening
n/a
Production period
annual
Fats
40 % F-Dm
Weight
300 gr. - 1 kg
Dimensions
variable
Producers
dairies in southern Italy
Codice forma
n.d.
Codice tagliato
n.d.

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