The Cacioricotta is a tasty goat cheese whose name derives from the particular technique of coagulation of milk and is linked to the area of Cilento, in the province of Salerno, where it is produced and marketed for years. Its shape is cylindrical and the colour tends to straw yellow, more intense the more the aging period as, of course, the flavor becomes more intense. Fundamental for its originality is the raw material: exclusively fresh goat milk.
The processing procedure is also important: the milk is heated up to the boiling and then cooled naturally to 37 degrees. At this temperature one adds kid's rennet. The curd is broken vigorously and then collected and compacted in the Fuscelle, the typical wicker baskets, for the release of the serum. The particular combination of temperature and rennet determines the coagulation of the milk proteins, i.e. the cheese, and the whey, the ricotta. The product you get, is consumed fresh or seasoned. The seasoning makes it particularly hard, compact and scaly.