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a soft, mixed cheese

Made in the spring and summer from the milk of cows, goats and ewes, cacioricotta del Salento is made alongside the production of ricotta in Puglia and is favourite fresh springtime cheese, salty and aromatic. As it ages it grows in tanginess, and good for grating on orecchiette.

The Ark of Taste includes the similar cacioricotta di Cilento, made in Campania.

Text © Dana Facaros and Michael Pauls

Images by: formaggio irpini