Place of Origin
Cacioricotta, typical of Salento area, is a fresh cheese made with cow's milk mixed with goat or sheep's milk. The name comes from the mixed method used for its production which is in the middle between the preparation of the cheese and the ricotta.
It is a wheel cheese of a diameter of about 10 cm, with no rind, white in colour and without streaks. It has a special flavour and it is slightly sour.
Cacioricotta can also have a longer maturing period, in this case it takes on a yellowish colour, although the inside becomes more friable.
It can be eaten fresh after only two days or it can be aged up to 2-3 months.
Caciocavallo is prepared by heating to 90 degrees cow, goat or sheep's milk. This expedient allows to gather both the milk serum proteins of the ricotta and those of the cheese.
After, the temperature is lowered and coagulated with goat rennet. Once the cheese is ready is cut, collected in baskets and salted.
Cacioricotta is usually used as a table cheese, the matured one is good for grating and traditionally used to flavour Orecchiette pasta with tomato sauce or Spaghetti with green beans.
Cacioricotta pairs well with rosé and red wines such as Primitivo di Manduria DOP.