Cacioricotta

Weight: 300

Maturation: 1 month

Cheese Type: Cooked, Pressed soft cheese

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 degrees before the producer cools it down and adds 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 on 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 gets more tangy notes. Caccioricotta has a white and crumble paste whitout holes. It really showcases the character of the combination of Cow, goat and ewe’s milk.

Wine Pairing:

Red wines (Primitivo)
Rosé wines (Côtes de Provence)
Sparkling wines (Prosecco)

Raw
Cow, Goat, Sheep
Full

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