Cacioricotta Description

Origin: Apulia, Basilicata, and Calabria, southern Italy

Ingredients: Sheep's, goat's and cow's milk, rennet, salt

Description:
Cacioricotta is a traditional southern Italian cheese, recognized as a Prodotto Agroalimentare Tradizionale (PAT). Crafted using a hybrid method that blends cheese and ricotta production techniques, it offers a unique flavor and texture. The art of blending the best cow’s, sheep’s and goat’s milk, it has a smooth, white exterior with no rind, a compact yet soft paste when fresh, and a firmer texture when aged. Its flavor is sweet and slightly acidic, with milky, tangy, and subtly salty notes, often with hints of grass or wild herbs.

Culinary Uses:
Enjoy fresh with fruits or breads, in salads or soups, or grated over pasta like orecchiette with tomato sauce. It also pairs wonderfully with honey as an appetizer.

Pairing:
Pairs beautifully with Sauvignon Blanc or Montepulciano Rosato.

Storage:
Store refrigerated at 2-4°C. Available in vacuum-packed formats for freshness.