Grated cacioricotta is a traditional cheese from Puglia, Italy, typically made from a blend of cow's, goat's, and sheep's milk. This cheese is created by coagulating the milk with both rennet and heat, combining elements of ricotta and aged cheese. After curdling, the curds are drained, salted, and pressed into molds. The cheese is then aged for several months, during which it develops a firm texture and robust flavor, making it ideal for grating. Grated cacioricotta is commonly used to enhance the flavor of pasta dishes, salads, and various other recipes with its distinctive milky, tangy, and slightly salty taste.