The Cacioricotta

Cacioricotta is one of the most well-known cheeses from Puglia. There is also a good production in Gargano. The name is due to the production process that involves heating the milk (bovine or goat) to a temperature of 80 degrees and then cooling it to a temperature of 37-38 degrees, at which point the (bovine or goat rennet) is added. This process allows the coagulation of both the milk and the whey, respectively the basic products of cacio and ricotta.
After the curd is broken, it is put into molds and salted with the use of coarse salt.

You can taste this cheese, as well as the Caciocavallo podolico or other typical Vieste products in many restaurants, or buy it from one of the countless small shops of typical shops or at the local market at the end of Viale 24 Maggio.

Follow Turismovieste.it also on social networks for updates and live coverage. Join the community and share the photos of your holidays in Vieste!

Turismovieste.it is created by Diego Romano, Tourism Marketing

See also:

No results found.

The latest from the blog:

Are you looking for accommodation?

FEATURED HOTELS and ACCOMMODATIONS
Menu