Smoked cacioricotta is a traditional cheese from Puglia, in Italy. This cheese combines elements of both ricotta and aged cheese, created by coagulating the milk with both rennet and heat. After curdling, the curds are drained, salted, pressed into molds, and then smoked. The smoking process adds a unique, rich, and slightly smoky flavor to the cheese. Smoked cacioricotta can be enjoyed fresh or aged for a firmer texture and enhanced flavor. It is often grated over pasta, used in salads, or enjoyed on its own for its distinctive milky, tangy, salty, and smoky taste.