Cacioricotta caprina del Cilento cheese
Cacioricotta caprina del Cilento is a goats' milk cheese produced in the mountain community of Bussento: Tortorella, Torraca, Casaletto Spartano, Torre Orsaia, Caselle in Pittari in the Italian region of Campania. It is produced for much of the year, but the best cheeses are those made in the months of April and May. The cheese has an average weight of 900g and a cylindrical or truncated cone shape. Depending on the maturity, the colour ranges from white to pale yellow. It is compact and without holes. The taste, especially in matured cheeses, is very strong and spicy.
Typical characteristics of Cacioricotta caprina del Cilento are found both in the raw material and in the production method. In fact, the milk which comes from the locality is referred to as "Cilento", on which there are ongoing studies at the Dipartimento di Produzione Animale dell’Università di Napoli (Department of Animal Production, University of Naples).
A peculiarity of the preparation technique is represented by the boiling of the milk prior to processing, which lasts for 15 to 20 minutes. This greatly reduces the ability of coagulation to take place and deactivates the calcium. In this way we obtain a cheese with a consistency more similar to that of a ricotta than that of a 'cacio'.
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