Cacioricotta LIBERA is a typical cheese from southern Italy. The production method,
as suggested by its name, is midway between that used for cheese and that used for ricotta. Milk is heated slightly beneath its boiling point, then cooled to 37°, rennet is the added.
In this way we have a product which contains both the casein (that is in cheese too) and the albumin (which is present in ricotta)
The result is a cheese with a fresh taste, even when ripe.
Try it with salads, together with tomatoes and basil, on the top of a pizza with rocket salad, or grated on all types of pasta!