Cacioricotta

Cacioricotta is a traditional dairy product that, as its name suggests, boasts a unique hybrid production technique, halfway between cheesemaking and ricotta. During processing, the milk is simultaneously curdled and brought to near-boiling temperatures. Both carp and sheep whey can be used in production.

This unique process gives it remarkable versatility. You can enjoy Cacioricotta both fresh, a highly prized choice today for its delicate freshness and softness, and aged. The aged version develops a more pronounced flavor and a firmer texture, making it ideal for grating and enhancing your culinary creations.