Negroamaro wine cacioricotta is a unique traditional cheese from Puglia, Italy, made from a blend of cow's, goat's, and sheep'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, pressed into molds, and then soaked in Negroamaro wine. This process imparts a distinctive, rich, and slightly fruity flavor to the cheese. Negroamaro wine 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 unique combination of milky, tangy, salty, and wine-infused notes.