Grated Cacioricotta

Grattugiata Cacioricotta is a traditional cheese from Puglia, obtained from a mixture of cow, goat and sheep milk. Its production involves the coagulation of milk with rennet and heat, combining techniques of ricotta and aged cheese. After coagulation, the curd is drained, salted and pressed into molds, and then aged for several months.

During maturation, Cacioricotta develops a firm consistency and a robust flavor, characteristics that make it ideal for grating. This cheese has a characteristic, milky, acidic and slightly salty flavor, which enriches Mediterranean dishes.

Grated Cacioricotta is commonly used to enhance the flavor of pasta dishes, salads and various other recipes. Its versatility makes it a precious ingredient in the kitchen, capable of giving a distinctive and authentic touch to every dish. This cheese represents an excellence of the Apulian dairy tradition, appreciated for its unique taste and artisanal quality.