Smoked Cacioricotta

Cacioricotta Affumicata is a traditional cheese from Puglia that combines elements of ricotta and aged cheese. Its production begins with the coagulation of milk with rennet and heat, followed by draining, salting and pressing the curd into molds. The distinctive phase of this cheese is smoking, which gives it a unique, rich and slightly smoky flavor.

Cacioricotta Affumicata can be eaten fresh, offering a soft texture and delicate flavor, or aged for several months, developing a firmer texture and more intense flavor. This cheese is very versatile in the kitchen: it can be grated on pasta, enriching the dish with its milky, acidic, salty and smoky notes, or used in salads to add a touch of strong flavor. It is also excellent enjoyed on its own, allowing you to fully appreciate its characteristic smoky flavor.

Cacioricotta Affumicata represents an excellence of the Apulian dairy tradition, appreciated for its artisanal quality and its unmistakable flavor. Its production follows traditional methods, guaranteeing an authentic and high-quality product, capable of enhancing any dish with its distinctive character and its unique smoky flavor