Cacioricotta (Basilicata)

Cacioricotta is a cross between a cheese and a fresh ricotta produced by combining two techniques of cheese-making. It is both cacio, meaning cheese, and ricotta, meaning recooked, because it is made by bringing fresh milk almost to the boil, then adding the rennet later, when the milk cools and achieves the temperature of coagulation.

Made with a mixture of goat and sheep milk, cacioricotta is produced throughout the region of Basilicata. It can be consumed fresh, after 2 or 3 days of drying, or left to mature for up to 4 months. The fresh version pairs nicely with jams and fruity white wines, while the aged version is usually served as a table cheese or grated over local pasta dishes.