CACIORICOTTA, A UNIQUE FLAVOR

Cacioricotta is a traditional Apulian cheese, especially widespread in rural areas, representing a perfect balance between ricotta and cacio (cheese). Its production dates back to ancient times and forms part of the dairy heritage of many regions of southern Italy, particularly in the provinces of Bari, Lecce, and Taranto.

It is made mainly from sheep’s milk, though goat’s milk or a mixed milk blend may also be used, and its production involves several stages. The milk is heated and coagulated with the addition of rennet. Once curdled, the curd is removed, mixed, and pressed to achieve a firmer consistency. Unlike ricotta, cacioricotta is then salted and aged for a short period, ranging from a few weeks to several months, depending on preference and style.

Its flavour is mild, fresh, and slightly salty, with an aroma reminiscent of freshly made ricotta, but with a firmer texture similar to that of aged cheeses. Ageing gives cacioricotta a more pronounced taste and a texture that can range from soft to drier and crumbly, depending on the length of maturation.

Highly appreciated for its versatility in the kitchen, cacioricotta can be enjoyed fresh on its own, paired with bread and extra virgin olive oil, or grated over pasta, filled pasta, and vegetable-based dishes. It is a key ingredient in many traditional rural recipes, such as omelettes and savoury pies, and is also ideal for filling focaccia or pizzas, adding the rustic flavour typical of Apulian culinary tradition.

In some variations, cacioricotta is flavoured with aromatic herbs such as rosemary, oregano, or wild rocket, making it even more distinctive and flavourful.