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Cacioricotta
Fotografia Cacioricotta

Cacioricotta is a traditional Southern Italian cheese. As the name suggests, this soft cheese is obtained from raw ewe’s milk using a mixed technology, i.e. combining the traditional cheese and ricotta making. The milk, collected on a daily basis, is filtered and heated directly at 85°C (185°F). At this stage, the milk is cooled down at 37°C (99°F) and lamb rennet added. After cutting the curd to maize-sized grains pieces, it is placed in moulds and dry salted. The cheese is aged for at least 45 days.



Aziende produttrici:
•Azienda Agricola Pitzalis Sergio
•Eredi Ferrazza s.s.
•Azienda Agricola Tinte Rosse

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22-26 September 2016

 
 

Landriana Food Show

Ardea,17-18 October 2015

 
 

Cheese 2015

Bra, 18-21 September 2015