Cacioricotta vs Padraccio
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.
Padraccio
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Basilicata
Padraccio is a fresh cheese from Basilicata, in southern Italy. It is made from goat's milk, often mixed with sheep's milk, and it is eaten before any real rind can form. The shape is a small ball or a short egg, worked by hand and traditionally wrapped in fern leaves. The paste is white, soft, and elastic, with a mild milky taste. It belongs to the mountain food of the region, not to the long aged pecorino tradition.