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CacioRicotta cheese, Italian Goat cheese made in Campania
Cacioricotta
Raw material: goat milk, mixed breeds. A1imentazione: extensive grazing natural.
Processing technology: the milk is heated to 87 degrees. When the temperature drops to 37 degrees, the rennet is added (either in liquid or paste form). Coagulates in 30 minutes. After the curd is broken (which will be the size of a grain of corn), it is put in whey for 15-20 minutes. After these operations, the mass is put in the forms and left to drain for several hours, while stirring frequently. Dry salting is carried out for two days. It matures in 2-3 days, in a cool, well ventilated environment. The forms are then removed from the molds and left to dry. Yield 22%. Seasoning time: 4 months in a cool, constant temperature. During this period, the forms are often stirred.
Characteristics of the finished product: Height: 4-9 cm, diameter: 15-20 cm, weight: 0.8 to 2 kg; form: cylindrical; crust: white, striped, soft when fresh, consistent if aged; dough: compact, soft and fresh; taste: denser, but still delicate and fine until 20 days of curing.
Production area: the whole region, in areas where goats produce the famous Cilento. Calendar of production: from April until September.
| Type of Rennet | Animal or fermented |
| Aroma | Mild |
| Flavour | mild or strong |
| Crust | undefined |
| Consistency | Soft |
| Fat content | Fat |
| Processing Temperature | raw |
| Dough Processing Texture | stewed |
| Temperature Treatment of milk | Raw |
| SUGGESTED WINE COLOR | white or white |
| SUGGESTED WINE TYPE | dry or dry |
| SUGGESTED HONEY TYPE | chestnut |