Cacioricotta

Cacioricotta

Handmade cacioricotta cheeses in Puglia

Cacioricotta is a traditional Italian cheese that originates from the southern regions of Italy, particularly in Puglia, Basilicata, and Calabria. This cheese is unique due to its production process, which combines elements of both cheese and ricotta making, hence the name "cacioricotta."

Production Process

Cacioricotta is made from a mixture of goat's milk, sheep's milk, and sometimes cow's milk. The milk is heated to a temperature of about 85°C (185°F), which is higher than typical cheese-making temperatures but lower than those used for ricotta. This temperature allows for the coagulation of both casein and whey proteins, giving cacioricotta its distinctive texture.

The curd is then cut and drained, and the cheese is salted and left to mature. The maturation period can vary from a few days to several months, depending on the desired flavor and texture. Fresh cacioricotta is soft and creamy, while aged cacioricotta becomes hard and suitable for grating.

Characteristics

Cacioricotta has a firm texture and a rich, tangy flavor that intensifies with age. The cheese is typically white or pale yellow and has a slightly granular texture. It is often used in cooking, particularly in traditional southern Italian dishes.

Culinary Uses

Cacioricotta is versatile in the kitchen. Fresh cacioricotta can be sliced and served with salads or as part of an antipasto platter. Aged cacioricotta is commonly grated over pasta dishes, soups, and vegetable dishes, adding a savory depth of flavor.

In Puglia, cacioricotta is a key ingredient in the local dish "orecchiette con le cime di rapa," where it is grated over pasta with turnip tops. It is also used in various frittatas and savory pies.

Cultural Significance

Cacioricotta holds a special place in the culinary traditions of southern Italy. It is often produced by small, family-run dairies and is a staple in local markets. The cheese reflects the pastoral heritage of the region, where mixed herds of goats and sheep are common.

Related Pages

• Italian cuisine
• Cheese
• Ricotta
• Puglia
• Calabria
• Basilicata