Spring and Italian cheese: the cacioricotta from Salento

One of Italy’s best cheeses, made in spring, is the “cacioricotta” from Salento.
Salento is the so called “heel” of Italy, the most southern and eastern point of Puglia.
This Italian cheese has a double name that reflects its personality.

It is a mix of half ricotta and half regular cheese, ricotta being considered a milk product, and not a real cheese product, as it’s not coagulated during the cheese making process.

The main ingredient is goat’s or sheep’s milk, but cow and bufalo milk can also be used.

The cacioricotta is a cheese to be eaten fresh, when it’s fragrant and a little acidic.
If it’s aged, it can be used grated over pasta.
While made in spring, it can be eaten now, with salads and fresh cuts, or kept until the end of summer to match with more substantial first courses.