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CAS'RCOTT

Mixed sheep/goat milk cacioricotta - approx. 400 g

Cacioricotta is a semi-hard cheese, whose origins are to be found among the regions of Basilicata, Calabria and Apulia, although the same is also produced in Campania and Lazio, with many different local varieties. Thanks to the initiative of these regions, this cheese has been recognized as a traditional food product to be protected.

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CAS'RCOTT

CAS'RCOTT

Mixed sheep/goat milk cacioricotta - approx. 400 g

Cacioricotta is a semi-hard cheese, whose origins are to be found among the regions of Basilicata, Calabria and Apulia, although the same is also produced in Campania and Lazio, with many different local varieties. Thanks to the initiative of these regions, this cheese has been recognized as a traditional food product to be protected.

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As its name may suggest in a particularly clear way - cacio = cheese and ricotta -, this cheese is really obtained through a particular process in between the ones for the preparation of the cheese and the ricotta. For the production of cacioricotta it is generally used sheep's milk, although it is not the only one. In fact, goat's milk is also used and, in some cases, mixed with the first one. Finally, in some cases the same is also obtained from the use of cow or buffalo milk. Some producers propose a dairy product obtained by combining sheep's milk and goat's milk, with percentages that vary according to the local recipes. Finally, depending on the areas in which the cheese is produced, in the various Apulian dialects it is defined by the names of "cas’rcott", "casurecotta" or "cacjrëcott".

Precisely because of the use of different types of milk, obtained from animals fed different hay depending on the season of production, it is possible to taste the cacioricotta in different organoleptic declinations. For example, forage with dry grass contributes to making the milk more flavorful, with the result that the dairy product itself will have a decidedly more pronounced taste. Also depending on the seasoning level, the following types of cacioricotta can be found:

  • with a short seasoning, it has a soft texture, no holes, white color and above all it is characterized by its rich flavor;
  • with seasoning of 2-3 months, the cheese has a semi-hard paste, some holes and a straw yellow color.

Besides being able to be enjoyed simply fresh, cacioricotta can also be eaten grated to enrich your foregrounds (in particular with orecchiette and tomato sauce), or alternatively, it can also be used for some particularly tasty fillings for the preparation of fresh pasta or panzerotti. Among the Apulian specialties for which the combination with cacioricotta is used, we can also mention the friselle, particularly pleasant to make your summer meals tasty and fresh.

INGREDIENTS: Whole pasteurized milk, salt, vegetal rennet no GMO.

ALLERGENS: Milk.

ORIGIN OF MILK: Italy

GMO: Absent

Average nutritional facts for 100 g of product

Energy value

kcal 261 - kJ 1092

Total fat

20,5 g

of which Saturates

13,5 g

Carbohydrates

2,2 g

of which Sugars

1,2 g

Proteins

17,1 g

Fibers

0 g

Salt

1 g

FO0057

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CAS'RCOTT

Mixed sheep/goat milk cacioricotta - approx. 400 g

Cacioricotta is a semi-hard cheese, whose origins are to be found among the regions of Basilicata, Calabria and Apulia, although the same is also produced in Campania and Lazio, with many different local varieties. Thanks to the initiative of these regions, this cheese has been recognized as a traditional food product to be protected.

Write your review

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