search
Shopping Cart

Cacioricotta Recipe

5 1 review
Print Recipe
This quick and simple fresh cheese has been made in farmhouse kitchens across Southern Italy for generations, with all the hyperlocal variation you would expect.

Fragrant, salty, and slightly acidic, Cacioricotta has a white, crumbly paste without holes. It really showcases the character of the milk, which could be cow, goat, sheep, or a combination.

Cacioricotta can also be dried and aged to develop a stronger, tangier character with a dryer texture suitable for grating.
  • Yield2 pounds
  • AgingUnder 1 Month
  • Skill Levelbeginner
  • Author