Cacioricotta is a traditional Southern Italian cheese. As the name suggests, this soft cheese is obtained from raw ewe’s milk using a mixed technology, i.e. combining the traditional cheese and ricotta making. The milk, collected on a daily basis, is filtered and heated directly at 85°C (185°F). At this stage, the milk is cooled down at 37°C (99°F) and lamb rennet added. After cutting the curd to maize-sized grains pieces, it is placed in moulds and dry salted. The cheese is aged for at least 45 days.