Cacioricotta vs Caciotta
Cacioricotta
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
Cacioricotta is an Italian cheese whose name joins cacio, a cheese, with ricotta. The make uses whole milk and a high heat, then rennet, so the curd keeps proteins that a simple whey ricotta and a simple rennet cheese would split apart. Fresh pieces are white, soft, and lightly sweet or gently salty, with no real rind. The surface may show the weave of the basket used to drain them. It is a country cheese eaten soon after making or kept until it dries.
Caciotta
Facts
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Central and Southern Italy
Caciotta is a small cheese from central and southern Italy, and the name points to size more than to one fixed recipe. The word is a diminutive and means a little cheese. Wheels are modest rounds with a thin rind and a paste that is usually semi-soft. Dairies in those regions make it for the daily table, not as one famous mountain trophy. Milk and flavor change with the maker, so two wheels that share the name can still taste different.