Cacioricotta is a traditional Italian cheese that originates from the region of Apulia, specifically in the Valle d’Itria area. It is a type of ricotta cheese that is made from sheep’s milk or a combination of sheep’s and goat’s milk.
The name “cacioricotta” is a combination of two words: “cacio,” which means cheese in Italian, and “ricotta”.. This cheese is made by heating the whey leftover from the production of other cheeses, such as pecorino or caciocavallo, and then re-cooking it to form curds. The curds are then drained and pressed to remove excess moisture, resulting in a firm and crumbly texture.
Cacioricotta has a mild and slightly tangy flavor, with hints of sweetness from the sheep’s milk. It is often enjoyed grated or crumbled over pasta dishes, salads, or vegetables, adding a rich and creamy element to the dish. It can also be used as a filling for ravioli or as a topping for bruschetta.
This traditional cheese is highly regarded in the culinary traditions of Apulia and is a testament to the region’s rich dairy heritage. Its unique flavor and texture make it a popular choice among cheese lovers and a delightful addition to various Italian dishes.