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Cacioricotta

Cacioricotta is a characteristic cheese of Cilento e Vallo di Diano National Park. It is obtained from mixed goat and sheep milk or only from goat milk, in the period between June and August, at the end of the sheep lactation. It has been named after its production technique.
It has a cylindrical shape with flat sides and a slightly wrinkled crust. The color goes from off-white to straw yellow. It has a compact texture, without holes, and slightly granulous. It has an intense taste and can be eaten fresh or grated on pasta.

Cacioricotta
Cacioricotta
Cacioricotta cheese from Cilento
Cacioricotta cheese from Cilento
The Producers
Typology: Agricultural Holdings
Locality: San Rufo (SA)
Typology: Others
Locality: Acquavella di Casalvelino (SA)
Typology: Agricultural Holdings
Locality: Casal Velino (SA)
Typology: Agricultural Holdings
Locality: Capaccio - Paestum (SA)
Typology: Others
Locality: Montano Antilia (SA)
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