A certified slow food specialty of the Cilento area below the Amalfi coast. The production of this cheese and the raising of the goats all takes place in the paradise of the Cilento National Park. The cheese is hard, medium salty with rich flavor.
The authentic and historic process in making this cheese combines elements of a hard goat cheese and ricotta. Thus the name cacioricotta, cacio in local dialect means cheese. This goat cheese can be enjoyed in wedges or grated over pasta as a savory alternative to parmigiano. An authentic southern Italian cheese experience.