Description
Cacioricotta pugliese is a cheese with a consistency similar to that of aged ricotta, produced by shepherds in the Puglia region, one of the most renowned regions in Italy for cheese production. The traditional recipe for preparing Cacioricotta involves the use of goat rennet, whole goat milk, pecorino, sea salt, and black pepper. The process involves coagulating the milk with the addition of rennet, followed by a pressing phase, which gives the cheese its characteristic round shape. During pressing, the cheese is coated with a layer of pecorino, which imparts a pleasant taste and aroma to the cheese. After pressing, the cheese is salted in brine and then aged in dark and dry environments for at least two weeks. The Cacioricotta pugliese Caciorì weighing 220g is a cheese with an intense flavor and is an excellent accompaniment for pasta dishes or meat dishes. Pairings: A great pairing with Cacioricotta pugliese is a fennel and orange salad. The sweetness of the orange pairs perfectly with the delicate flavor of the Cacioricotta, creating a contrast of flavors that enhances both. To complete the dish, add a sprinkle of chopped parsley and a drizzle of extra virgin olive oil. Other: For 100g of Cacioricotta pugliese Caciorì 220g: Energy value: 1490 kJ / 355 kcal Fats: 28.2 g of which saturated fatty acids: 18.2 g Carbohydrates: 0.2 g of which sugars: 0.2 g Proteins: 22.2 g Salt: 1.2 g