CACIORICOTTA PUGLIESE

Cacioricotta is typical of the Cilento National Park. It is made from a mix of sheep and goat milk and obtains its unique flavour and aroma thanks to the native brush and vegetation that the free-range animals feed on. The cheese can be eaten plain, or used in both savoury and sweet dishes. Its name is derived from its "hybrid" character - it is both cheese (cacio) and ricotta, which means "recooked," a soft creamy cheese obtained by re-boiling the whey that is leftover from other cheese making production. The dual character makes a creamy cheese that is salt-dried in basket-shaped containers for eight to ten days. It is harder than regular ricotta, but not as firm as a normal cheese.