Printable page 
Cacioricotta cheese
About Cacioricotta cheese
Cacioricotta is a seasonal Ricotta cheese produced at local dairies from unpasteurised ewes’ milk. It can also be made with, or with a mixture of goats’ milk.
The cheese comes in two types. One is soft and fresh (eaten after 2-3 days) and it has a savoury, salty, flavour. The other is semi-hard, with a pale yellow colour, a spicy flavour and is matured for 3-4 months. It cylinder-shaped, with a diameter of 13-24 cm, height of 4-7 cm, and weight of 400 g -1 kg.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.
