How to make Cacioricotta

This quick and simple fresh cheese has been made in farmhouse kitchens across Southern Italy for generations, fragrant, slightly salty, and slightly acidic, Cacioricotta has a white, crumbly paste without holes. It really showcases the character of the milk, which could be cow, goat, sheep, or a combination.

Cacioricotta can also be dried and aged to develop a stronger, tangier character with a dryer texture suitable for grating.

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Видео How to make Cacioricotta канала Gavin Webber