Parco Nazionale del Cilento, Vallo di Diano e Alburni


Cacioricotta cheese from Cilento
Slow Food Presidium

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.

The ProducersLocality;
 Erbanito di Raffaella MarmoSan Rufo (SA)
 L'Arenaro di Maria Carmela Di FeoAcquavella di Casalvelino (SA)
 Agriturismo I MoresaniCasal Velino (SA)
 Dino PalmieriCapaccio - Paestum (SA)
 Amaltea di Filomena MerolaMontano Antilia (SA)

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