Cacioricotta Affumicato

Caccioricotta is a mix between two Italian cheeses: the caccio and the fresh ricotta by combining 2 cheese making’s methods. Generally, the milk is heated around 90 degres before the producer cool it down and add the rennet. The milk and whey can coagulate before to be hand squeezed and shaped into some cyliders baskets. This cheese can be make with goat, cow, ewe or a blend of them, depending om the area it is produce. It can be eaten fresh as ricotta when it is still lactic, slightly sour and fragrant or can be aged and get more tangy notes. For this version the cheese is slightly smoky with a natural combustion of wheat straw, that gives a particular typicity to the product.