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Cacioricotta Pugliese

This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ricotta and traditional cheese-making methods. The fresh milk is first heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate.


The end result is a soft, ricotta-like cheese, which becomes semi-hard and straw-yellow when aged for two or three months. Eaten fresh, it is fragrant, salty, and slightly acidic. When aged, it becomes tangier and is perfect both on its own or grated over local pasta dishes, such as orecchiette with basil-flavored tomato sauce.