It is a traditional cheese of Southern Italy, the milk is heat-treated at 95 ° to obtain the precipitation of whey ricotta and caciotta together. The result is a cheese that has also ricotta in it.

It can be eaten fresh (unsalted) within one week of production, or it can be aged for a few months. Fresh cacioricotta has a smooth skin and is soft to eat while the cured cacioricotta appears wrinkled and full of mould.

The skin is white and the weight of the forms varies from 0.4 kg to 0.5 kg and 1 kg to 1.5 kg.

Very versatile: it can be used as a condiment for pasta or salad. It can be consumed as is or with the addition of a little salt.

It is excellent consumed in flakes or grated on pasta dishes.