Cacioricotta of Cilento

Tradition
Cilento is land of goats!

It is also a land of extraordinary landscapes, green pastures, clean air and exceptional cheeses. The territory that extends south of Salerno to the regional borders has inspired more than one ancient poet. Homer set here the meeting of Ulysses with the sirens, while the trusted helmsman of Aeneas, Palinuro, lost his life in the waters in front of the town that today takes his name, the pride of the Cilento coast.

A land of ancient origins rich in tradition and craftsmanship, especially as regards agricultural production, breeding and the transformation of raw materials into gastronomic products.

The protagonist of this Cacioricotta del Cilento is the Cilento goat, a native breed of Campania whose origins are still shrouded in mystery. It can be recognized by its tawny or more commonly black coat, long hair and small size. The cacioricotta takes its name from the cheese-making process, which is also the cause of its special flavour, different from any other type of goat's cheese. The milk is first brought to a boil and then left to cool to room temperature, then the kid rennet is added and it is put into the "fuscelle", typical wicker baskets used to drain the whey from the cheeses.

The combination of the cheese-making methods of the cacio (temperature and rennet) and the ricotta (addition of the whey) create a unique taste, ideal to be appreciated fresh or aged, as an aperitif or to be grated in flakes on a nice plate of pasta.