Cow's Cacioricotta

Cacioricotta di Vacca is a traditional cheese from Puglia , produced exclusively with cow's milk. This particular cheese combines characteristics of both ricotta and aged cheese, obtained through a process of coagulation of milk with rennet and heat. Once coagulation has occurred, the curd is drained, salted and pressed into special molds.

Cacioricotta di Vacca can be eaten fresh within a few days of production, offering a soft texture and a delicate flavor. Alternatively, it can be aged for several months, thus developing a firmer texture and a richer, more complex flavor. This cheese is very versatile in the kitchen: it can be grated over pasta, enriching the dish with its milky, acidic and slightly salty notes, or used in salads to add a touch of strong flavor. It is also excellent enjoyed on its own, perhaps accompanied by a good glass of wine.

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