Cacioricotta is a traditional cheese from Puglia, particularly widespread in rural areas, which represents a perfect combination of ricotta and cacio. Its production dates back to ancient times and is part of the dairy tradition of many regions of Southern Italy, especially in the provinces of Bari, Lecce and Taranto.
Characteristics
Cacioricotta is made mainly with sheep's milk, but can also be produced with goat's milk or a mixture, and its processing takes place in several phases. The milk is heated and coagulated with the addition of rennet. Once the milk has curdled, the curd is removed, which is then mixed and squeezed to obtain a more compact consistency. Unlike ricotta, cacioricotta is then salted and aged for a short period, which can vary from a few weeks to a few months, depending on the preferences and the type of cheese.
Taste and use
The flavor of cacioricotta is soft, fresh and slightly salty, with an aroma that is very reminiscent of freshly made ricotta, but with a more compact consistency, similar to that of aged cheeses. Aging gives cacioricotta a stronger flavor and a texture that can vary from soft to drier and crumbly, depending on the maturation time.
This cheese is highly appreciated for its versatility in the kitchen: it is eaten fresh, pure or accompanied by bread and extra virgin olive oil, or it can be grated on pasta, ravioli and vegetable-based dishes. It is also perfect for filling focaccia or pizza, adding that touch of rustic flavor typical of the Apulian tradition.
Furthermore, cacioricotta is the main ingredient in many typical peasant dishes, such as omelettes or savory pies, and is often used to prepare cacio e pepe, a symbolic dish of the gastronomic tradition of Southern Italy. In some variations, cacioricotta can be flavored with aromatic herbs such as rosemary or oregano, making it even more delicious.