Cacioricotta

Regional selection: 
Basilicata, Puglia
Selection by milk: 
Sheep and Goat
Milk Treatment: 
Pasteurized milk

This beautiful round of cheese is truly one-of-a-kind.  A hybrid of two techniques of cheese-making, this unique delicacy lies halfway between a cheese and a fresh ricotta.  Made by bringing the fresh goats' milk close to boil and then quickly cooling it, the rennet is only added when the milk is at 37 degrees centigrade, or 98 degrees fahrenheit.  The curd is later squeezed by hand and then formed into small cylinders.  Its ivory color and fresh acidity make Cacioricotta a perfect accompaniment to a full-bodied red wine, good bread and italian olives.

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