Description
Organic semi-matured Cilento Cacioricotta goats’ cheese
Cilento Cacioricotta is made with unpasteurized whole goats’ milk. Cylindrical in shape, no rind and with a soft white texture that develops a chalky consistency as it matures, colour tending towards yellow and a slightly sharp flavour.
The name derives from the technique for curdling the milk: partly rennet-based (peculiar to Cacio cheeses) and partly by heating (peculiar to Ricotta cheese).
The farm owns about 100 Saanen goats. Depending on the season, the goats are free to graze on about 100 hectares of farmland, where they feed on wild plants or in barns where they are fed with forage and cereals organically grown on the farm.
Origin: Italy
Ingredients:
Goats milk*, rennet, salt.
(*organic product)
Average nutritional values per 100 gr
| Energy value | 1495 KJ – 360 Kcal |
| Fats of which saturates |
28 gr 20 gr |
| Carbohydrates of which sugars |
1 gr 1 gr |
| Fibre | 0 gr |
| Protein | 26 gr |
| Salt | 2 gr |
CILENTO CACIORICOTTA
One of the key symbols of the Southern dairy tradition is the wellbeing of the animals: reproduction is natural and takes place on the farm. The animals do not suffer any mutilation and the baby goats are raised on their mothers’ milk. At night time and during the winter the goats are kept in goat houses with straw bedding. At the end of their career, goats destined for slaughter are transferred to an abattoir about 30 kilometres from the farm.
Processing: kid rennet is added to the milk obtained from two milking operations. When the curd has formed, it is broken into granules, heated, put into cylindrical moulds and pressed by hand. The cheese is salted when dry and no ferments of any kind are used in its production. Production period and maturing: Cilento cacioricotta is produced almost all year round and matured in air-conditioned premises for up to 60 days. Conservation can be prolonged if the cheese is kept in glass jars or in terracotta jars covered with extra virgin olive oil.
The cheese: Cilento cacioricotta is made from whole, unpasteurized goats’ milk. Cylindrical in shape, without any rind and with a soft white texture that develops a chalky consistency as it matures, colour tending towards yellow and a slightly sharp flavour. The name derives from the technique for curdling the milk: partly rennet-based (peculiar to Cacio cheeses) and partly by heating (peculiar to Ricotta cheese).
Territory: Agriturismo I Moresani raises goats and produces cacioricotta cheese in Casal Velino in the Cilento National Park, Vallo di Diano and Alburni, at an altitude of about 170 metres.
The animals: the farm owns about 100 Saanen Goats. Depending on the season, the goats are free to graze on about 100 hectares of farm land, where they feed on wild plants, or in goat barns where they are fed with forage and cereals (corns, broad beans, peas, barley) grown on the farm.
