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 Producers
  Erbanito di Raffaella Marmo
Agricultural Holdings - San Rufo (SA)
Others - Acquavella di Casalvelino (SA)
  Agriturismo I Moresani
Agricultural Holdings - Casal Velino (SA)
 Palmieri Farm
Agricultural Holdings - Capaccio - Paestum (SA)
 Amaltea di Filomena Merola
Others - Montano Antilia (SA)

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