One of the best known cheeses of Southern Italy, Cacioricotta is a specialty of Cilento. This goat cheese is made by a special heating and cooling process which causes the milk to coagulate, as in the cacio cheese making process, a nd the proteins from the whey to precipitate, which is how ricotta is formed. This curd is then poured into baskets and salted the day after its made.
The final result - cacioricotta - is ivory white in color, with a soft texture when its fresh. As it ages, it becomes hard and firm and the flavor turns pleasantly tangy.
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