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Cacioricotta
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 Slow Food Presidium includes the similar Cacioricotta caprina di Cilento, made in Campania, using a mix of sheep and goat milk.
Text © Dana Facaros & Michael Pauls
Image by formaggio irpini