Cow's milk cacioricotta is a traditional cheese from Puglia, Italy, made exclusively from cow's milk. 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, and pressed into molds. It can be consumed fresh within a few days or aged for several months to develop a firmer texture and a richer flavor. Cow's milk cacioricotta is often grated over pasta, used in salads, or enjoyed on its own, offering a distinctive milky, tangy, and slightly salty taste.