Cacioricotta is an Italian fresh cheese that originated in Salento, Italy. The cheese is made from cow's milk, or a combination of cow's milk combined with either sheep or goat milk. The resulting cheese is has a slight tang to it. The cheese's name is derived from the combined methods for making a hard cheese and a fresh ricotta cheese.
Cacioricotta is formed into rounds and the cheese can be eaten fresh within two days or it can be aged for up to 2-3 months. As this cheese matures it takes on a slightly yellowish color and a more complex flavor. There is also a smoked version of cacioricotta available that is used as a table cheese or use on pastas or salads.
The aged version is traditionally combined with Orecchiette pasta with a tomato sauce and fresh basil.
If you don't have cacioricotta you can substitute one of these cheeses:
We admit this cheese is really difficult to find in the U.S. If you have experience making cheese here is a recipe for making your own cacioricotta at home.