Basilicata / Campania · Italy
Cacioricotta.
Cacioricotta walks a delicate line between creamy and crumbly, its goat's milk tang sharpened by a whisper of heat and salt that catches on your palate. At three months, it's developed a semi-firm texture that crumbles pleasantly on the tongue while releasing bright, slightly peppery notes—less aggressive than aged goat cheeses, more substantial than fresh ricotta. The aroma carries warm, lactic undertones with an honest goatiness that speaks to its mountain origins.
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The story
How it's made.
Why it tastes that way.
Cacioricotta is an ancient cheese from southern Italy that combines two cheesemaking techniques: it is coagulated with both rennet (like a cacio) and heat (like a ricotta).
This results in a cheese that is firmer than ricotta but creamier than a standard pressed cheese. Fresh cacioricotta is eaten as a spread; aged versions are grated over pasta.
Production · spec
- Milk
- Goat · raw
- Family
- Whey
- Rind
- rindless
- Age
- 0–6 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Cacioricotta's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Cacioricotta.
22 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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